Creamy Lemon Mousse with Raspberry Sauce

Frequently Asked Questions (FAQ)
Can I use frozen raspberries for the sauce?
Yes, frozen raspberries work well. Just thaw them before use.
Can I make this dessert ahead of time?
Yes, you can prepare the lemon curd and raspberry sauce a day in advance. Assemble the mousse just before serving.
Can I use a different fruit for the sauce?
Absolutely! You can substitute with strawberries, blueberries, or blackberries.
How can I make this recipe dairy-free?
Use a non-dairy whipped cream substitute and coconut milk or almond milk for the lemon curd.
Can I make the mousse without a piping bag?
Yes, you can spoon the mousse into glasses or bowls if you don’t have a piping bag.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I use pre-made lemon curd?
Yes, store-bought lemon curd can be used, but ensure it’s chilled before mixing with the whipped cream.
How can I thicken the raspberry sauce if it’s too runny?
Simmer the sauce a bit longer to reduce it further or add a small amount of additional pectin.
Can I make a larger batch of this dessert?
Yes, simply double or triple the recipe and use larger serving dishes.
How can I add a bit of texture to the mousse?
Fold in a handful of crushed graham crackers or granola for a crunchy element.