Lemon mousse with glaze and pistachio tuile
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  • Lemon mousse with glaze and pistachio tuile

Lemon mousse with glaze and pistachio tuile

1 h
Get ready for Easter with small, exquisite lemon mousse bombs. This delicacy marries the light and airy texture of lemon mousse with a lustrous yellow glaze, creating an enchanting flavour and visual experience. Served on a crisp pistachio base, it gets a delicious nutty flavour, too. Perfect for any springtime celebration, this lemon mousse with beautiful mirror glaze and nutty pistachio tuile captures the fresh spirit of Easter and is sure to be a crowd-pleaser.


Lemon Mousse
  • Soak gelatine leaves in cold water for about 5 minutes.
  • Whisk eggs and sugar until light and fluffy, then fold in lemon zest.
  • Heat lemon juice until just below boiling, then remove from heat.
  • Remove gelatine leaves from the water and melt them in the lemon juice. Cool slightly with some of the egg mixture, then fold into the remaining egg mixture.
  • Whip double cream to a light foam and gently fold it into the slightly stiffened egg mixture. Fold in skyr.
  • Pour the mousse into silicone moulds (about 100 ml each) and freeze for at least 5 hours.
  • Soak gelatine leaves in cold water for about 5 minutes.
  • In a saucepan, combine sugar, milk, and glucose syrup. Bring to a boil while stirring until the sugar dissolves. Remove from the heat.
  • Remove gelatine leaves from the water, allowing a little water to cling, and melt them in the milk and sugar mixture.
  • Put the white chocolate in a tall jug, add food colouring and pour in the warm gelatine mixture. Leave for about 1 minute until the chocolate melts.
  • Tilt the container and slowly immerse a hand blender into the mixture. Blend until smooth, keeping the blender submerged to avoid creating air bubbles. Slowly remove the blender while tilting the container.
  • Tap the container on the countertop a few times to bring any air bubbles to the surface and remove them with a spoon. Strain the glaze through a fine sieve into a jug or container with a spout. Remove any additional air bubbles with a spoon.
  • Cover the glaze with cling film, ensuring it touches the surface of the glaze. Allow it to cool to about 35°C, checking the temperature occasionally with a sugar thermometer.
  • Meanwhile, blend the pistachio nuts.
  • Remove the frozen mousses from the freezer and release them from the silicone moulds. Place them on a rack with a clean baking tray underneath to catch excess glaze. Gently pour the glaze over the cakes, allowing the excess glaze to drip off for a few minutes.
  • Dip the bottom of the glazed mousses in the blended pistachios, one at a time.
  • Transfer the mousse bombs to a plate and refrigerate for about 2 hours or until thawed.
Pistachio tuiles
  • Combine all ingredients and mix well.
  • Spread the dough thinly on a piece of baking paper.
  • Bake in the middle of the oven until golden brown. This takes about 8-10 minutes but keep an eye on it, so it does not burn. Allow to cool completely.
  • Break into 10 pieces and place a thawed glazed mousse in the centre of each tuile.
  • Garnish with wood sorrel and serve immediately.

For mousse, the key is in the texture. Be careful and gently fold whipped cream and skyr into the lemon mixture to make sure you retain the air. When mixing the gelatine with the warm lemon juice, ensure the gelatine is fully dissolved for a smooth consistency.


For the mirror glaze, patience is vital. Let the mousse set properly in the freezer before glazing. It should be completely frozen, not just a little bit. When it is completely frozen, the glaze sets immediately and prevents the mousse from melting or becoming misshapen when the warm glaze is poured over it.

Questions about lemon mousse

If you are looking for an impressive way to end a meal with a sweet treat, these exquisite lemon mousse desserts are just what you need. Below, you can read more about them.

Can you freeze lemon mousse?
Yes, you can freeze lemon mousse, making it a convenient make-ahead dessert. Freeze it in the moulds and glaze after thawing. It is best to freeze it without the glaze. It is possible to freeze a mirror glaze like this one, but it might change its appearance and texture. Place the cakes with glaze on a tray without touching each other, place them in the freezer, and freeze until the glaze is solid (a few hours). Then wrap each bomb in cling film or place them in an airtight container. When you are ready to enjoy them, thaw them in the fridge, not at room temperature.
What goes well with lemon mousse?
Lemon mousse pairs exquisitely with nutty flavours like almonds and pistachios, which add a rich depth to the fresh and tangy mousse. These also add a crunchy element that contrasts delightfully with the smoothness of the mousse. Berries and fruits, such as raspberries and strawberries, offer a sweet and tart contrast, enhancing the lemon zest. Herbs like fresh mint introduce a refreshing aromatic dimension, which is also delicious with lemon. Choose pairings that enhance the brightness of the lemon without overpowering it, and contrasting textures that add complexity to each bite.
How long does lemon mousse last?
Lemon mousse can be stored in the fridge for up to two days. Ensure it is covered or stored in an airtight container to keep it fresh and prevent it from absorbing other flavours from the fridge.


Lemon mousse
Gelatine leaves
50 g
Lemon zest (unsprayed)
2 tsp
Lemon juice, freshly squeezed
75 ml
Double cream
275 ml
Arla® Skyr natural
275 ml
Gelatine leaves
200 g
Arla Cravendale Whole milk
175 ml
Glucose syrup
40 g
White chocolate
200 g
Yellow food colourings
Unsalted pistachios nuts
100 g
Pistachio tuiles
Soft butter
100 g
100 g
Wheat flour
100 g
Egg whites
Unsalted pistachios nuts, blended
100 g
Wood sorrel

Impress your guests with a beautiful lemon mousse

Beautifully decorated with mirror glaze and pistachio tuile, these small mousse bombs are perfect for adding a touch of elegance to any dessert table. And especially for Easter celebrations, when you are looking for a bright centrepiece to adorn the table. The light, airy texture of the mousse provides a refreshing contrast to the rich, festive meals typically served during Easter, and the vibrant yellow hue of the mousse, reminiscent of springtime blossoms, adds a cheerful element to your dessert spread.

Served on a crunchy pistachio base

The foundation of this elegant dessert is a crunchy pistachio tuile base, which offers a delightful textural contrast to the smooth mousse. The nutty flavour of unsalted pistachios complements the tangy zest of lemons, creating a harmonious flavour balance. This base not only enhances the tangy yet sweet flavour profile but also adds a rustic charm to the presentation, making it a visually appealing part of any dessert table.

Covered in yellow glaze

The delicious, velvety mousse is encased in a glossy yellow mirror glaze. The glaze enhances the visual appeal and adds an extra layer of sweet, velvety texture. It looks like a springtime wonder, capturing the essence of the season in its bright sheen. The glazed mousse bombs decorated with tangy wood sorrel bring a touch of a garden in spring to your table, melding the fresh flavours of spring with the indulgence of a dessert.

Ideas for varying the recipe

While these classic lemon mousse bombs are a delight, there are several ways to add a twist to this recipe. Consider incorporating orange zest into the mousse for a citrusy taste or lime zest to amp up the tangy flavour. You can also add a sprinkle of edible flowers for an even more festive look. For another pop of colour, drizzle a raspberry or strawberry coulis over the cakes. Or, to complement the sweet and tangy flavours, sprinkle the cakes with white chocolate shavings. If you want to try other luxurious, elegant recipes, we have just what you need. For example, our lemon mousse cake with pistachio and almond cake bases, which is also elevated by a beautiful, yellow mirror glaze. You can also enjoy the tangy and creamy lemon filling in our mini lemon meringue tarts, or our classic lemon pie with meringue.