Serves 4
Prep time: 10 min.
For the Base:
- 2 cups heavy cream
- 8 oz mascarpone cheese
- ½ lemon, zest
- 4 tbsp erythritol (or to taste)
- 1 tsp vanilla extract
Instructions:
- Beat the heavy cream and erythritol with a hand mixer until stiff peaks form and it becomes “whipped cream” consistency.
- Add mascarpone, lemon zest, and vanilla, and beat again with mixer until fully combined and stiff.
- Divide into 4 equal parts and flavor as you like.
For Strawberry Mousse: (recipe for 1/4 of entire base recipe)
Purée 1/2 sliced fresh strawberries in Nutribullet or blender. Fold into mousse base.
For Raspberry Mousse: (recipe for 1/4 of entire base recipe)
Purée 1/2 cup fresh raspberries in Nutribullet or blender. Fold into mousse base.
For Blackberry Mousse: (recipe for 1/4 of entire base recipe)
Purée 1/2 cup fresh blackberries in Nutribullet or blender. Fold into the base.
For Lemon Mousse: (recipe for 1/4 of entire base recipe)
Add 2 tbsp and 1/4 tsp. lemon zest to mousse base.
Optional Toppings: Top the mousse with any combination of fresh berries, nuts, shredded coconut or keto friendly chocolate.
Note: If mousse is too thin, refrigerate about 20-30 min.