A couple of weeks ago, we went to a BBQ and our contribution would be dessert. Which then prompted the question: what shall we make this time? After a BBQ, where you usually do eat more than you’d normally do, it’s good to have a light dessert to finish the meal. Something that ‘will always go down’. A light mousse is what comes to mind then, like the Greek Yogurt Mousse. Just this time in a fresh and more ‘adult’ version: Limoncello Mousse with raspberry Sauce.

Limoncello

Limoncello is such a gorgeous summer drink. The pure stuff is a bit too strong for me, but I love it in cocktails. A light and fresh lemon flavour. A flavour I like all year round, but especially in summer. Which is why I love to get tangy lemon ice cream at the Italian ice cream parlour. So good. And if Limoncello is nice in cocktails, it must be nice in desserts as well.

Raspberries

Raspberries not only give extra colour to the dessert; the flavour also pairs very well with lemon. I used fresh raspberries for the sauce, as they are in season and not expensive right now. But you can very well use frozen ones. Frozen raspberries are just not recommended for garnish, as they won’t look very pretty defrosted.

Ingredients

125 g fresh raspberries (+ extra for garnish)

2 tbsp powdered sugar

1 tbsp lemon juice

1 tsp corn starch

250 ml whipping cream

200 g cream cheese

Zest of 1 lemon

50 ml Limoncello (or less, then add lemon juice)

25 g powdered sugar

Instructions

Put the raspberries in a small sauce pan together with 2 tbsp powdered sugar and the lemon juice.

Slowly bring to a boil and let simmer for a couple of minutes, until all raspberries are soft.

Pour through a strainer to remove the seeds, press as much juice out as possible and return sauce to the pan.

Mix the corn starch with a little bit of cold water.

Stir through the raspberry sauce and bring back to a boil.

Keep stirring until the sauce has thickened.

Divide over 6 glasses and let cool.

Whip the cream until stiff peaks have formed.

Mix cream cheese, powdered sugar, Limoncello and lemon zest.

Fold in the whipped cream.

Divide over the 6 glasses and garnish with a few raspberries.

Keep refrigerated until ready to serve.

A perfect summer dessert.

Enjoy!

5 from 1 vote

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Limoncello Mousse with Raspberry Sauce

Author Nicole

Ingredients

• 125 g fresh raspberries* (+ extra for garnish)
• 2 tbsp powdered sugar
• 1 tbsp lemon juice
• 1 tsp corn starch
• 250 ml whipping cream
• 200 g cream cheese
• Zest of 1 lemon
• 50 ml Limoncello (or less, then add lemon juice)
• 25 g powdered sugar

Instructions

1. Put the raspberries in a small sauce pan together with 2 tbsp powdered sugar and the lemon juice.

2. Slowly bring to a boil and let simmer for a couple of minutes, until all raspberries are soft.

3. Pour through a strainer to remove the seeds, press as much juice out as possible and return sauce to the pan.

4. Mix the corn starch with a little bit of cold water.

5. Stir through the raspberry sauce and bring back to a boil.

6. Keep stirring until the sauce has thickened.

7. Divide over 6 glasses and let cool.

8. Whip the cream until stiff peaks have formed.

9. Mix cream cheese, powdered sugar, Limoncello and lemon zest.

10. Fold in the whipped cream.

11. Divide over the 6 glasses and garnish with a few raspberries.

12. Keep refrigerated until ready to serve.

Recipe Notes

*You can use frozen raspberries, but for garnish fresh are better. If using frozen ones for garnish, put them on the dessert frozen just before serving. Thawed, they won't look all too nice.