Frozen Lemon Mousse With Raspberry Sauce {Gluten Free}

This recipe for frozen lemon mousse with raspberry sauce looks gorgeous and tastes as good as it looks, the perfect dessert for any meal.

I love to make desserts for special occasion dinners. But there are a few recipes that are on my go-to list when I really want to make a statement. This frozen lemon mousse with raspberry sauce is definitely one of them. (In case you’re curious, the Waldorf Astoria red velvet cake with cream cheese icing and these Oreo cookie cheesecake cupcakes are also on that list.)

Frozen lemon mousse with raspberry sauce

Frozen Lemon Mousse With Raspberry Sauce Recipe

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This frozen lemon mousse with raspberry sauce makes an impressive ending to any meal.

With its red, white and green colors, we often use it for dessert after Christmas dinner…and it’s light enough that everyone still wants to eat it after the big meal.

It also meets my hosting requirements on many levels: it is delicious, it looks awesome, and it can be made a day ahead.

Although this mousse takes a little more effort to put together than some of my other recipes, the final result is definitely worth it!

As an added bonus, it’s gluten-free for all those who are trying to avoid this additive.

How To Put It Together

Frozen lemon mousse with raspberry sauce ingredients

Preparing the Frozen Lemon Mousse

You will need 3 bowls to prepare the ingredients for the mousse part of the recipe.

In the first one, combine the egg yolks, lemon juice, lemon peel and sugar. You’ll be adding all of the other ingredients to this bowl at the end, so make sure it is big enough to hold everything.

In the second one, beat the whipping cream until it is fluffy.

If you are using the same beater for the next step, make sure to wash the beaters before proceeding. Otherwise, the egg whites may not stiffen like we want them to.

In the third bowl, beat the egg whites until they are foamy. Add the cream of tartar and salt. Then beat again to create soft peaks. Gradually add sugar and continue beating until the mixture turns glossy.

Then gently combine the whipped cream and egg white mixture with the egg yolk mixture.

Cover and freeze.

While you are waiting for the mousse to set, slice some strawberries and kiwi fruit. We’ll use these as garnish on the mousse.

Making the Raspberry Sauce

The sauce is a simple mixture of raspberries and sugar, but to make it smooth you will need to remove the raspberry seeds.

To do this, press the raspberries through a sieve.

Then blend the seedless raspberries with the sugar and the kirsch (if using).

Chill until ready to use.

When Ready To Serve

Frozen lemon mousse with strawberries and kiwi garnish

Stick the fruit around the bottom edge of the mousse. You can also do this ahead of time and put the mousse back in the freezer if you prefer.

Slice and pour the raspberry sauce over each piece.

Running your knife under hot water makes it easier to cut the cake.

Serve to lots of compliments!

Slice of frozen lemon mousse with raspberry sauce on a plate

I like to bring the decorated mousse to the dining table where I cut individual servings, and pour the sauce over each slice. The red sauce on the white mousse always elicits oohs and aahs. And it tastes as good as it looks…no one is ever disappointed!

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Frozen Lemon Mousse With Raspberry Sauce

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Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 343kcal
This frozen lemon mousse with raspberry sauce is the perfect dessert for entertaining. It looks beautiful, tastes delicious and can be made ahead of time.

Ingredients

Frozen Lemon Mousse Ingredients

  • 1 Tablespoon vegetable oil
  • 2 to 3 Tablespoons  ground almonds
  • 4 egg yolks
  • ½ cup fresh lemon juice
  • 1 cup sugar
  • 1 ½ Tablespoons  grated lemon peel
  • 1 ½ cup whipping cream
  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • Fresh fruit e.g. kiwi and strawberries for garnish

Raspberry Sauce Ingredients

  • 1 15- oz. package frozen unsweetened raspberries thawed
  • 2/3 cup sugar
  • 2 Tablespoons kirsch or Cointreau optional

Pots and Utensils

  • 3 bowls 1 large and 2 medium size
  • Electric mixer
  • 8” spring form pan
  • Sieve
  • Blender

Instructions

Frozen Lemon Mousse

  • Oil the bottom and the sides of the spring form pan and sprinkle on the ground almonds.
  • Shake the pan so that the almonds completely cover the sides and bottom of the pan.
  • In the large bowl, combine the egg yolks, lemon juice, lemon peel, and ¼ cup of the sugar. Stir well and set aside.
  • In medium bowl, whip the whipping cream. Note: Wash the beater before proceeding to the next step.
  • Then, in the other medium bowl, beat the eggs whites until foamy.
  • Add cream of tartar and salt.
  • Continue beating until the soft peak stage,
  • Gradually add ¾ c. sugar.
  • Beat until egg whites are glossy and form stiff peaks.
  • Add the egg whites and the whipped cream to the egg yolk mixture. Combine, by gently folding together with a spoon (do not use the mixer for this step).
  • Carefully spoon the mousse into the pan.
  • Cover with foil.
  • Freeze for at least 8 hrs.

How To Put The Sauce Together

  • Press the berries through a sieve to remove the seeds.
  • Blend the seedless berries, sugar and kirsch (if using) in the blender until smooth.
  • Chill.

When You Are Ready To Serve

  • Remove the mousse from the spring form pan.
  • Slice the fruit.
  • Stick the fruit around the bottom of the mousse.
  • Pour the sauce over the top of the mousse.

Notes

  • Running your knife under hot water before cutting the cake will make it easier to slice.
  • The cake can be put back in the freezer after the fruit have been placed around the bottom of it if you would prefer to prepare ahead of time.
Nutrition Facts
Frozen Lemon Mousse With Raspberry Sauce
Amount Per Serving (1 slice)
Calories 343 Calories from Fat 173
% Daily Value*
Fat 19.2g30%
Cholesterol 157.1mg52%
Sodium 78mg3%
Carbohydrates 36.9g12%
Sugar 31.6g35%
Protein 7.3g15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @EntertainingDiva or tag #entertainingdiva!

Frozen lemon mousse with raspberry sauce Christmas dessert

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8 Responses

    • Hi Catherine…I usually just run the knife under hot water before cutting the cake. Then it slices pretty easily. But if your freezer is really cold, you can leave it for 15 to 20 minutes to let it soften up a bit.

  • Hi, my name is Ann. I am so looking forward to making the frozen lemon mousse with raspberry sauce. My problem is that I am making for a baby shower. Can u please recommend what is the best way to transport. It is about a half hr. Away. Thank you so much.

    • Hi Ann…I would put it in a cake tray with a lid. (Maybe put the cake tray in the freezer for a little while beforehand so that it is cold). Then put the cake tray in an insulated carry bag with some ice packs and it should be fine.

  • Wanda, sorry to bother you once again. I am taking this frozen moose to a baby shower for about 40 people. What would you think if I doubled the recipe and used a 10 inch pan instead? I will not be bothering you again. Thank you so much. Ann

    • Hi Ann…you’re not bothering me 🙂 I think doubling the recipe will be fine as long as you leave it in the freezer long enough for it to freeze all the way through.

  • Hi Wanda, just wanted to Thank you for frozen mousse recipe. There was not a drop left on plate. It looked beautiful and tasted so refreshing. Thanks again! Ann

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