Lemon Mousse Jello Cups (Printer-Friendly)
Creamy lemon mousse atop jello for a refreshing layered treat. Quick, easy, and bursting with citrus flavor.
# What You’ll Need to Cook:
→ Jello Layer
01 -
85 g package lemon gelatin dessert (jello)
02 -
240 ml boiling water
03 -
240 ml cold water
→ Lemon Mousse Layer
04 -
250 ml heavy whipping cream
05 -
30 g powdered sugar
06 -
85 g lemon gelatin dessert (jello)
07 -
120 ml boiling water
→ Optional Garnish
08 -
Whipped cream
09 -
Fresh lemon slices
# Steps to Prepare:
01 -
Dissolve 85 grams lemon gelatin dessert in 240 milliliters boiling water, whisking until completely dissolved. Stir in 240 milliliters cold water. Divide the mixture evenly among individual serving glasses.
02 -
Place glasses at an angle in a muffin tin if desired for a tilted presentation. Refrigerate until fully set, approximately 2 hours.
03 -
Dissolve 85 grams lemon gelatin dessert in 120 milliliters boiling water. Allow to cool to room temperature without setting.
04 -
In a mixing bowl, beat 250 milliliters heavy whipping cream with 30 grams powdered sugar until stiff peaks form.
05 -
Gradually pour the cooled lemon gelatin mixture into the whipped cream, beating gently until fully incorporated and fluffy.
06 -
Spoon or pipe the lemon mousse layer over the set jello. Refrigerate cups until the mousse is well chilled, about 1 hour.
07 -
Garnish with whipped cream and fresh lemon slices just before serving, if desired.
# Extra Cooking Tips:
01 -
For clean angled layers, chill the first layer at an angle in the refrigerator using a muffin tin and marshmallow support.
02 -
These dessert cups can be prepared up to 3 days ahead; cover with plastic wrap to maintain freshness.
03 -
Use sugar-free gelatin and omit powdered sugar to create a low-carb or Keto-friendly version.