Ingredients
Mascarpone Mixture
- 1 cup Mascarpone cheese (at room temperature)
- 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend (to taste)
- 2 medium Lemons (juiced and zested; ~1/4 cup juice and 2 tbsp zest)
- 1/8 tsp Sea salt
Whipped Cream
- 3/4 cup Heavy cream
Instructions
- Beat Mascarpone Mixture: In a large bowl, use a hand mixer to beat the mascarpone cheese and powdered Besti blend for about 1 minute, until the mixture is smooth and fluffy. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add Lemon and Salt: Add the freshly squeezed lemon juice, lemon zest, and a pinch of sea salt to the mascarpone mixture. Beat again until everything is fully combined and smooth.
- Whip the Cream: In a separate large bowl, use a hand mixer to whip the heavy cream until soft peaks form, which should take about 3 to 4 minutes. Be careful not to overwhip.
- Fold Together: Gently fold the whipped cream into the lemon mascarpone mixture until just combined, preserving the light and airy texture of the mousse.
- Serve and Garnish: Transfer the lemon mousse into small serving cups or bowls. Optionally, garnish with additional whipped cream and a slice of lemon for an elegant presentation. Serve immediately or chill briefly before serving for a cooler dessert.
Notes
- For best results, ensure the mascarpone is at room temperature before mixing to avoid lumps.
- You can adjust the sweetness by adding more or less powdered monk fruit blend according to your taste preference.
- If fresh lemons are not available, use high-quality lemon juice and zest.
- This dessert can be prepared ahead and refrigerated for up to 2 days.
- Optional garnishes include fresh mint leaves or a dusting of lemon zest for extra aroma.
- Use chilled heavy cream for faster whipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
