A summery dessert that will delight many! A lemon mousse with raspberries and pistachios. A dessert full of lightness and flavors!
For a more exotic version, simply replace the lemon with lime and you’re done!
Prep Time: 20 minutes
Rest Time: minimum 2 hours up to 24 hours
Difficulty: easy
Yield: 4-6 servings
Ingredients
- 1 lemon
- 4.2 onces Philadelphia cream cheese (120 g)
- 2/3 cup heavy cream (150 g)
- 4 tablespoons granulated sugar (50 g)
- some raspberries
- some unsalted pistachios
Instructions
Remove the zest from the lemon with a fine grater and squeeze it to collect the juice.
Place the Philadephia cheese, heavy cream, lemon zest and sugar in a high-sided bowl and whip for 2 minutes, watching the cream set.
Transfer the resulting whipped cream to a container.
Add lemon juice and mix well. Let stand in a cool place for 2 hours or overnight.
Serve the mousse in individual ramekins or verrines.
Just before serving, add some raspberries and pistachios.