Lemon Curd Mousse with Biscoff Crumble

Lemon Curd Mousse with Biscoff Crumble

Lemon Curd Mousse with Biscoff Crumble

Lemon Curd Mousse with Biscoff Crumble

Lemon Curd Mousse with Biscoff Crumble Recipe

With the holiday season coming up, I was looking for an easy, no-fuss recipe that I can easily make ahead, but still looks kind of fancy. Since I expect everyone to appreciate a somewhat more light and airy dessert after a heavy main course, I experimented with a mousse!
That’s how this Lemon Curd Mousse with Biscoff Crumble recipe came about. It’s still nice and sweet, but feels a bit more refreshing because of the slightly sour undertone of the lemon curd.

Serves: 2   |  Total: 25 mins
Cooking & Kitchen Supplies: mixer  |  2 mixing bowls  |  blender  optional: piping bag

Ingredients

  • 280g ricotta cheese
  • 120ml whole cream
  • 20g sugar
  • 2 tbsp lemon curd
  • 30g butter
  • 8 Biscoff cookies (64g)

I rarely eat dessert at home since I’m not really into sweet things. But when I do eat something sweet, I tend to go for chocolate or fruit flavored things. I think it’s the balance between sweet and bitter or sour that really makes the difference for me.

How to make a Lemon Curd Mousse with Biscoff Crumble

  1. Throw the Biscoff cookies in the blender and blend until there’s only crumbles left. Transfer the cookie crumbles to a small bowl.
  2. Melt the butter in a pan on low fire. When the butter is fully melted, pour it in with the cookie crumbles and mix with a spoon.
  3. Scoop the cookie crumbles into the glasses you’ll be serving it in & lightly press it down with a spoon to even it out.
  4. Transfer the ricotta into a mixing bowl and add the lemon curd, then mix until it is smooth and well mixed.
  5. Pour the whole cream into another mixing bowl and add the sugar. Mix the cream until it is airy & forms soft peaks.
  6. Transfer the cream into the bowl with the ricotta. Mindfully fold it into the ricotta until the mousse is mixed.
  7. Scoop the mousse into the glasses with a spoon, or if you want it to look fancy, you can use a piping bag to fill it up more evenly.
  8. Put them in the fridge until after dinner, or enjoy them straight away!

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