Ingredients
- 1 can (400g) sweetened condensed milk
- 1 can (300ml) evaporated milk or cold heavy cream
- 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
- Zest of 1 lemon (optional, for extra flavor)
- Lemon slices or mint leaves, for garnish (optional)
Instructions
- Chill the dairy: Make sure your evaporated milk or cream is cold — this helps the mousse set better.
- Blend the base: In a large bowl or blender, combine the sweetened condensed milk and the evaporated milk (or cream). Mix well until smooth and slightly thickened.
- Add lemon juice: Slowly pour in the lemon juice while whisking or blending on low. The mixture will begin to thicken immediately due to the citrus reaction with the dairy.
- Optional zest: Fold in the lemon zest if using, for an extra pop of flavor.
- Chill to set: Spoon the mixture into serving cups or bowls. Refrigerate for at least 1 hour before serving to allow it to firm up.
- Garnish & serve: Top with lemon slices, whipped cream, or fresh mint leaves for a beautiful presentation.
Tip: This dessert is naturally gluten-free and can be made even more indulgent by layering with crushed biscuits or berries!
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