Mini Lemon Mousse Cakes

MINI LEMON MOUSSE CAKES 🍋

LEARN HOW TO MAKE THESE BEAUTIFUL & MOUTH-WATERING LEMON MOUSSE CAKES

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A CITRUS DREAM DRESSED IN GOLD ✨

These handcrafted lemon mousse cakes are a celebration of flavour and finesse.

Beneath the flawless mirror glaze and velvety chocolate shell lies a zesty symphony: bright lemon mousse, a smooth lemon-mint ganache, tangy wild blueberry confiture, and a poppy seed lemon sponge kissed with fresh lemon zest.

Finished with a touch of edible gold, each bite is a delicate balance of tart, sweet, and herbal — refreshing, indulgent, and beautifully unforgettable.

INGREDIENTS

INSTRUCTIONS

DAY 1

LEMON & POPPYSEEDS SPONGE:

1 medium egg - 45 grams (room temperature)
Fine granulated sugar - 30 grams
Zest from half lemon - 6 grams
All purpose plain flour - 33 grams
Poppyseeds - 8 grams (optional)
1/4 teaspoon of baking powder - 1.2 grams
Sunflower, vegetable or corn oil - 8 grams
Boiling water - 10 grams
A pinch of salt

Add egg, sugar and salt into a bowl and whip on high speed for 8 minutes. The mass should get voluminous and fluffy.
Using a microplane zester, zest half a lemon and add it to the whipped egg and sugar mass. Using a silicone spatula, gently fold.
Sift the flour and baking powder into a separate bowl, add poppyseeds (optional), gently mix. Then add the dry ingredients into the whipped egg and sugar mass, and gently fold in - make sure to keep the batter voluminous.
Combine the oil and boiling water, and pour it into the batter, folding gently to combine. Make sure not to fold for too long. Then pour the batter into a square or round silicone mould, metal ring or glass baking dish and bake in a pre-heated oven at 160°C until golden brown (for around 12-15 minutes). You will need to cut out 6 round discs 0.5 cm thickness, ~5.5 cm in diameter (to fill the bottom part of the lemon mould).

WILD BLUEBERRY CONFITURE:

Wild blueberry puree - 100 grams
Fine granulated sugar - 16 grams
Pectin NH (I use Sosa) - 2.5 grams
Citric acid crystals - 0.5 grams

Please note, this is a basic confiture recipe. You may need adjust Pectin NH amount considering natural pectins in fruits and berries. Also, you can adjust sugar amount accordingly.

If you are using frozen blueberries, heat them, then blend with a hand blender, then strain through a fine mesh.

Mix pectin NH and the sugar until well combined.
Heat the puree in a saucepan on a medium heat until it reaches 35°C - 40°C (but not higher than 45°C).
Whisking constantly, gradually drizzle the sugar and pectin mixture and bring puree to boil.
Simmer for 30 seconds to activate the pectin stirring constantly.
Remove the mixture from the heat, add the citric acid crystals, mix well. Then pour the confiture half way into the silicone sphere mould and place into the freezer.

LEMON GANACHE:

Cacao Barry Zephyr white chocolate - 100 grams
Whipping cream with at least 36% fat content - 62 grams
Freshly squeezed lemon juice - 38 grams
Trimoline / inverted sugar - 10 grams (optional)
Fresh mint leaves - 0.75 grams (optional)

Heat the cream with inverted sugar and mint cut into small pieces until it reaches 80-85°C.
Pour the cream mixture over chocolate and leave to stand for 1 minute.
Using a hand blender, blend both parts to combine well.
Add lemon juice and blend again to make a smooth and silky emulsion.
Take the mould with the blueberry confiture, and fill the spheres to the top with this lemon ganache. Place back into the freezer.

DAY 2

LEMON MOUSSE:

Dr Oetker gelatine powder (220 bloom strength) - 5.5 grams
Still and cold water - 27.5 grams
Cacao Barry Zephyr white chocolate - 118 grams
Whipping cream with at least 36% fat content - 84 grams (1)
Freshly squeezed lemon juice - 50 grams
Whipping cream with at least 36% fat content - 118 grams (2)
Zest from 1 lemon - 8-10 grams

You can make these lemon mousse cakes only with the blueberry confiture or lemon ganache, or you can combine the two like I did. You can also add some fresh mint to the lemon ganache for extra freshness but it is also yummy without the mint 🌿

Also you can use any other shape to make these mousse cakes.

Mix gelatine powder with cold still water, and place into the fridge to let the gelatine powder bloom (you will get gelatine mass).
Heat the cream (1) until it reaches 80-85°C, then pour over white chocolate and leave to stand for 1 minute. Then blend with a hand blender.
Pour lemon juice into the cream and chocolate mixture, and blend gently again to combine both parts well until smooth.
Take the gelatine mass from the fridge, heat for 10 seconds, then pour over the mixture and blend with a hand blender again.
Whip the cream (2) until you get a voluminous mixture that reminds of a melted ice cream. Make sure not to over whip it as otherwise the mousse will be hard.
Pour the chocolate mixture to a whipped cream in parts and using a silicone spatula, gently fold to combine. Then add zest from 1 lemon. Fold again gently.
Take your silicone lemon shape mould, place on a flat board. Fill each cavity with the lemon mousse half way, add frozen blueberry & lemon ganache half sphere into the centre, press down gently. Pour lemon mousse on top to cover it, then place a round disc of lemon sponge on top and press it down gently. Using a small spatula, clean the sides if some mousse has come off. Freeze overnight.

VELVET CHOCOLATE COATING:

White chocolate with 28 - 34% cocoa solids - 100 grams
Cocoa butter drops - 100 grams
A few drops of oil based yellow food colouring (I use Colourmill)

Melt the chocolate and cocoa butter separately (I use microwave to melt them both).
Then combine the two by blending with a hand blender.
Add the food colouring and blend again to get a smooth emulsion. Working temperature is 37 - 38°C.

MIRROR GLAZE COATING:

Dr Oetker gelatine powder (220 bloom strength) - 9 grams
Still and cold water (1) - 54 grams (to mix with gelatine powder)
Fine granulated sugar - 150 grams
Still water (2) - 50 grams
Sweetened condensed milk - 100 grams
White chocolate with 28 - 34% cocoa solids - 175 grams
A few drops of oil based food colouring (I use Colourmill)

You can also use this mirror glaze to create drips on the cakes, make sure the cake is frozen or very cold.

Mix gelatine powder with cold still water, and place into the fridge to let the gelatine powder bloom (you will get gelatine mass).
Add fine granulated, water (2) and sweetened condensed milk into the saucepan and heat on low stirring constantly until the sugar melts and the ingredients combine well.
In a tall container, add chocolate, gelatine mass, and pour over sugar, water and condensed milk mixture, let to stand for around 1 minute.
Using a hand blender, blend to combine until a smooth and silky emulsion.
Add food colouring and blend again.
To make sure there are no small bits left in the emulsion, use a fine mesh sieve and strain the mixture through. Working temperature - 33 - 35°C.

ASSEMBLING:

Cakes should be consumed within 36 hours.

Prepare the surface for spraying velvet chocolate coating, you will need a box and a turntable. I recommend placing some small glass containers on a turntable so that you can place your mousse cakes on top of them - this will help spray them evenly. Work quickly, mousse cakes should be taken from the freezer right before spraying them! Cover them with a velvet chocolate coating rotating the turntable. It is important to spray the cakes with one even layer as otherwise the coating will crack.

Once the cakes are sprayed with a velvet chocolate coating, pour mirror glaze on one side or across the mousse cake, let the mirror glaze drip, then using a knife, gently remove the access leftover and using a spatula, transfer the cakes onto the mini cake boards. Decorate the joint (between the velvet coating and mirror glaze) with edible gold flakes, then place the cakes into the fridge to defrost. They are ready to eat in a few hours.

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