Lemon mousse with raspberries and cookies

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Lemon mousse:

  • 1 can evaporated milk, refrigerated for 24 hours
  • 1 can condensed milk
  • ¾ cup lemon juice
  • 1 cup raspberries
  • 1 package tea biscuits
  • Raspberries for decoration


First beat the evaporated milk until doubling its volume, then add the condensed milk little by little. Add the lemon juice and beat until firm. Put in the fridge.

Grind the tea biscuits and set aside.

In a dessert glass, put a tablespoon of ground tea biscuits, then the lemon mousse (with a pastry bag), raspberries on the surface of the cup, then more ground biscuits, mousse, raspberries, and repeat until the cup is full. Leave in the freezer and take out 1 hour before serving.

Decorate with raspberries.