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Lime and Lemon Iced Mousse

Lime and Lemon Iced Mousse

Recipe Courtesy of: Leonce Blanc


 500 g Sugar
300 g Leonce Blanc Lemon Puree
240 g Leonce Blanc Lime Puree
240 g Egg whites
100 g Glucose Syrup
500 g Single Cream 35% fat



1.) Whisk the cream to soft peaks. Chill.

2.) Make the Italian meringue:

  • Slowly whisk the egg whites in the machine.
  • Heat the lemon puree and sugar to 250°F and pour over the egg whites with the machine on high speed.

3.) Heat the lime puree and the glucose to 104°F and add the meringue when it is at the same temperature. Delicately fold in the whipped cream. 

4.) Pipe immediately, then freeze. 

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