Iced Lemon Mousse (Print Version)
# Ingredients:
→ Mousse Base
01 -
1 can full-fat evaporated milk (354 mL), chilled
02 -
½ cup sugar
03 -
⅓ cup freshly squeezed lemon juice
04 -
Zest of 1 lemon
→ Crust & Garnish
05 -
1 cup crushed graham wafer crackers
06 -
Lemon slices for garnish
# Instructions:
01 -
Cool the evaporated milk, mixing bowl and whisk in the refrigerator for about 2 hours (or 30 minutes in the freezer).
02 -
Place crushed graham crackers in the bottom of dessert glasses or mini jars, using 1-2 heaping teaspoons per 4-ounce jar. Set aside.
03 -
Using an electric whisk, combine the chilled evaporated milk with sugar in a large bowl for 2 minutes, until frothy.
04 -
Slowly drizzle in lemon juice while continuing to whisk for another 1-2 minutes, until mixture expands in size and becomes thick and fluffy. Fold in the lemon zest.
05 -
Spoon the lemon mousse over the graham cracker base in each container. Transfer to freezer and freeze for at least 2 hours before serving.
06 -
Before serving, garnish with fresh lemon slices and an optional sprinkle of additional crushed graham crackers.
# Notes:
01 -
For best results, ensure evaporated milk is thoroughly chilled before whipping.
02 -
Lime slices can be substituted for lemon in the garnish if preferred.