auto_stories Valéria's Cuisine

Lemon Mousse

A blend of creams and lemon juice.
Lemon Mousse


1 cansweetened condensed milk
1 cancrème fraîche


With an electric cake mixer blend the sweetened condensed milk and the crème fraîche. Then add the lemon juice, continuing to mix for a few more minutes. Pour mixture into a Pyrex bowl and serve chilled.

Variations: Substitute the juice of passion fruit, acerola, etc., for the lemon.

NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.