This recipe for frozen lemon mousse with raspberry sauce looks gorgeous and tastes as good as it looks, the perfect dessert for any meal.
I love to make desserts for special occasion dinners. But there are a few recipes that are on my go-to list when I really want to make a statement. This frozen lemon mousse with raspberry sauce is definitely one of them. (In case you’re curious, the Waldorf Astoria red velvet cake with cream cheese icing and these Oreo cookie cheesecake cupcakes are also on that list.)
This frozen lemon mousse with raspberry sauce makes an impressive ending to any meal.
With its red, white and green colors, we often use it for dessert after Christmas dinner…and it’s light enough that everyone still wants to eat it after the big meal.
It also meets my hosting requirements on many levels: it is delicious, it looks awesome, and it can be made a day ahead.
Although this mousse takes a little more effort to put together than some of my other recipes, the final result is definitely worth it!
As an added bonus, it’s naturally gluten-free for all those who are trying to avoid this additive.
How To Put It Together
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Preparing the Frozen Lemon Mousse
You will need 3 bowls to prepare the ingredients for the mousse part of the recipe.
In the first one, combine the egg yolks, lemon juice, lemon peel and sugar. You’ll be adding all of the other ingredients to this bowl at the end, so make sure it is big enough to hold everything.
In the second one, beat the whipping cream until it is fluffy.
If you are using the same beater for the next step, make sure to wash the beaters before proceeding. Otherwise, the egg whites may not stiffen like we want them to.
In the third bowl, beat the egg whites until they are foamy. Add the cream of tartar and salt. Then beat again to create soft peaks. Gradually add sugar and continue beating until the mixture turns glossy.
Then gently combine the whipped cream and egg white mixture with the egg yolk mixture.
Cover and freeze.
While you are waiting for the mousse to set, slice some strawberries and kiwi fruit. We’ll use these as garnish on the mousse.
Making the Raspberry Sauce
The sauce is a simple mixture of raspberries and sugar, but to make it smooth you will need to remove the raspberry seeds.
To do this, press the raspberries through a sieve.
Then blend the seedless raspberries with the sugar and the kirsch (if using).
Chill until ready to use.
When Ready To Serve
Stick the fruit around the bottom edge of the mousse. You can also do this ahead of time and put the mousse back in the freezer if you prefer.
Slice and pour the raspberry sauce over each piece.
Running your knife under hot water makes it easier to cut the cake.
Serve to lots of compliments!
I like to bring the decorated mousse to the dining table where I cut individual servings, and pour the sauce over each slice. The red sauce on the white mousse always elicits oohs and aahs. And it tastes as good as it looks…no one is ever disappointed!
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Frozen Lemon Mousse With Raspberry Sauce
- 3 bowls 1 large and 2 medium
- measuring cups and spoons
- electric mixer
- 8" spring form pan
Frozen Lemon Mousse Ingredients
- 1 Tablespoon vegetable oil
- 2 to 3 Tablespoons ground almonds
- 4 egg yolks
- ½ cup fresh lemon juice
- 1 cup sugar
- 1 ½ Tablespoons grated lemon peel
- 1 ½ cup whipping cream
- 4 egg whites
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- Fresh fruit e.g. kiwi and strawberries for garnish
Raspberry Sauce Ingredients
- 1 15- oz. package frozen unsweetened raspberries thawed
- ⅔ cup sugar
- 2 Tablespoons kirsch or Cointreau optional
Frozen Lemon Mousse
- Oil the bottom and the sides of the spring form pan and sprinkle on the ground almonds.
- Shake the pan so that the almonds completely cover the sides and bottom of the pan.
- In the large bowl, combine the egg yolks, lemon juice, lemon peel, and ¼ cup of the sugar. Stir well and set aside.
- In medium bowl, whip the whipping cream. Note: Wash the beater before proceeding to the next step.
- Then, in the other medium bowl, beat the eggs whites until foamy.
- Add cream of tartar and salt.
- Continue beating until the soft peak stage,
- Gradually add ¾ c. sugar.
- Beat until egg whites are glossy and form stiff peaks.
- Add the egg whites and the whipped cream to the egg yolk mixture. Combine, by gently folding together with a spoon (do not use the mixer for this step).
- Carefully spoon the mousse into the pan.
- Cover with foil.
- Freeze for at least 8 hrs.
- Press the berries through a sieve to remove the seeds.
- Blend the seedless berries, sugar and kirsch (if using) in the blender until smooth.
When You Are Ready To Serve
- Remove the mousse from the spring form pan.
- Slice the fruit.
- Stick the fruit around the bottom of the mousse.
- Pour the sauce over the top of the mousse.
- Running your knife under hot water before cutting the cake will make it easier to slice.
- The cake can be put back in the freezer after the fruit have been placed around the bottom of it if you would prefer to prepare ahead of time.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on December 31, 2015 but was updated with new content on April 4, 2023.