Description
A delightful and refreshing dessert combining tangy lemon and fresh basil, offering a creamy indulgence in every bite.
Ingredients
Scale
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 4–5 fresh basil leaves, finely chopped
- 1 tsp vanilla extract
- 1 cup crushed digestive biscuits or graham crackers
- 3 tbsp melted butter
- 1 tbsp sugar
- 1/2 cup lemon curd (store-bought or homemade)
- Fresh basil leaves for garnish
- Lemon zest strands for garnish
- Powdered sugar for dusting
Instructions
- Prepare the crust: Begin by crushing the digestive biscuits into fine crumbs. Mix them with melted butter and sugar in a bowl.
- Press the mixture into circular molds or ramekins and chill in the refrigerator for about 20 minutes.
- Make the mousse by beating the mascarpone cheese until creamy. Gradually add powdered sugar, lemon zest, and lemon juice while mixing.
- Add finely chopped basil leaves and vanilla extract, folding them gently into the mixture.
- Whip the heavy cream to soft peaks and fold it into the mascarpone mixture until well combined.
- Fill the molds with the mousse, cover, and refrigerate for at least 4 hours to set completely.
- Unmold the mousse domes and place them onto the prepared crusts.
- Top each dome with a generous spoonful of lemon curd.
- Garnish with fresh basil leaves, lemon zest strands, and a dusting of powdered sugar before serving.
Notes
For best results, use fresh basil and lemons. Allow the mousse to chill completely for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: mousse, lemon, basil, dessert, mascarpone, summer dessert