Citrus fruit nectar with lemon mousse

15 min


15 persons




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BORGES - Sopa de cítricos con mousse de limón


  • 2 lemons
  • 250 ml (8.5 US fl oz) condensed milk
  • 150 g (5 oz) cheese spread
  • For the citrus fruit nectar:
  • 200 ml (6.5 US fl oz) orange juice
  • 200 ml (6.5 US fl oz) tangerine juice
  • 200 ml (6.5 US fl oz) lemon juice
  • 200 ml (6.5 US fl oz) lime juice
  • 100 g (3.5 oz) sugar

Step by step

  1. Step 1

    To make the citrus fruit nectar:
    Pour all the juices into a saucepan together with the sugar. Cook for about 10 minutes over a medium heat to thicken.

    To make the mousse:
    Start by grating the zest of the lemons. Put by. Next squeeze the lemons and mix the juice with the condensed milk and the cheese spread to make a smooth, creamy mixture. Add the lemon zest.
    Spoon the mousse into the bottom of a dessert glass and pour the citric nectar on top.

  2. ‘- Cooking the citrus fruit gives the nectar more texture, but if you want a fresher, quicker and more nutritional method, you can simply use the juices without cooking them.
    – If you don’t have any limes or tangerines to hand, it’s just as delicious with just orange and lemon juice!
    – How about an even tastier version? Add some diced kiwi on top of the lemon mousse before adding the fruit nectar.
    – This rich, versatile lemon mousse is also great for filling tartlets or pancakes.
    – You can use dulce de leche (milk toffee spread) instead of condensed milk if you prefer.