Mousse au citron sur fond spéculoos: The Best Indulgent Recipe
This mousse au citron sur fond spéculoos is a delightful dessert that combines tangy lemon cream with a crunchy speculoos base, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 200g speculoos cookies
- 100g unsalted butter, melted
- 400ml heavy cream
- 2 lemons, juiced and zested
- 150g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- 3 tablespoons cold water
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, blend the speculoos cookies until fine crumbs form. Mix with melted butter and press the mixture into the bottom of a springform pan. Bake for 10 minutes and let cool.
- In a bowl, combine the lemon juice, lemon zest, and sugar. Whisk in the eggs until well combined.
- In a small saucepan, sprinkle the gelatin over cold water and let it bloom for a few minutes, then gently heat until fully dissolved. Stir into the lemon mixture.
- In another bowl, whip the heavy cream until soft peaks form. Fold the lemon mixture into the whipped cream until combined.
- Pour the mousse over the cooled cookie crust and refrigerate for at least 4 hours until set.
- Once set, carefully remove from the springform pan and serve chilled.
Notes
- For extra flavor, consider adding some lemon zest to the whipped cream.
- This dessert can be made a day ahead, making it perfect for entertaining.