Lemon Mousse Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Lemon Mousse has a a fluffy texture combined with zesty and creamy flavors that taste like heaven. Try this mousse today!

Watch this Masala TV video to learn how to make Lemon Mousse and Japanese Rice Crackers Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 3 November 2020.






  • caster sugar 2/3 cup
  • lemons, rind finely grated, juiced 2 large
  • Egg yolks 2
  • cream cheese 1/2 cup
  • sour cream 1/4 cup
  • cream 3/4 cup

To garnish:

  • Few crushed almond biscuits few
  • Finely grated lemon as required

Rub sugar and 1 tbsp lemon rind between fingertips until moist and fragrant. Whisk in 1/3 cup lemon juice and the egg yolks until well combined. Place the bowl over a medium saucepan of simmering water. Using an electric mixer, whisk the lemon mixture for 6 minutes or until light, fluffy and thick enough to coat back of a spoon. Set aside for 10 minutes to cool. Beat the cream cheese and sour cream into the lemon mixture until well combined. Gently fold in the whipped cream until combined. Divide mousse among serving bowls. Place in the fridge to chill for 1 hour or until set. Sprinkle the crushed almond biscuits and extra lemon rind over the mousse to serve.

Ingredients for Whole Spices:

  • Bay leaves 2
  • Cloves 4
  • Cardamoms 4
  • Star anise 1
  • Cinnamon 1
  • Mace 2
  • Cumin seeds 1tsp
  • Nigella ½ tsp

For Ground Spices:

  • Coriander Powder ½ tsp
  • Kashmiri Red Chilli Powder ½ tsp
  • all spice powder ¼ tsp

Other Ingredients:

  • Rice flour ½ cup
  • Cooked rice ½ cup
  • Butter (unsalted) 2 tbsp
  • Ginger ¼ tsp
  • Garlic minced ¼ tsp
  • Salt to taste
  • Water or Vegetable stock as required

Heat butter, add the bay leaves, star anise, cardamom, nigella seeds, cinnamon and cumin and saute till the aromas are released. Once done mix in the coriander powder, chilli powder, all spice powder, ginger and garlic and fry for a few seconds. Turn off the heat and cover with a lid and let this spicy mix rest for about half an hour. Remove the bay leaf, cardamom peels, cloves, mace and cinnamon stick from the spicy butter. Mix in the cooked rice and sifted rice flour and salt to the spicy butter and bring the mixture together. Knead into a firm dough. You may add water if needed. This depends on how moist or dry your cooked rice is. Roll out the Rice Crackers dough and cut out desired shapes. Place on a baking tray lined with silicon sheet. Bake at 150 degrees for 10 minutes. Flip the crackers and continue to cook for another 5 minutes till the rice crackers turn light brown and crisp. Allow the Rice Crackers to cool and store in an airtight jar once completely cooled.

Lemon Mousse Recipe in Urdu and English

At Masala TV you can check complete Lemon Mousse Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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