For a lower-fat version of this dish replace the mascarpone with half-fat crème fraîche and use freshly squeezed lemon or orange juice instead of the liqueur.
Ingredients
- 250g tub mascarpone
- 200g tub fromage frais
- 175g lemon curd
- Good squeeze of lemon juice
- 1 large egg white
- 6 tbsp lemon or orange liqueur
Method
- 1. In a large bowl, whisk together the mascarpone, fromage frais and 100g lemon curd until smooth. Add the lemon juice and whisk briefly. Rinse the beaters.
- 2. In a separate bowl, whisk the egg white until stiff. Gently fold this into the lemon curd mixture, then divide between 6 small glasses, dishes or ramekins. Cover and chill for at least 30 minutes or up to 2 hours.
- 3. Meanwhile, mix the remaining curd with the liqueur to give a smooth sauce. Spoon a little over each mousse and serve with your favourite crunchy biscuits.
Nutritional info
Per serving: 337kcals, 20.9g fat (14.4g saturated), 5g protein, 25.5g carbs, 16.9g sugar, 0.2g salt