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Fruit Salad with Lemon Mousse

  • 22 minutes
  • Easy
  • Desserts and Fruit
A fresh salad of seasonal fruit paired with a refreshing mousse.

Ingredients: Per 4 servings

  • 4 apricots
  • 7 oz cherries , black
  • 2 peaches , yellow
  • 2 pears
  • 1 pink grapefruit
  • 2 bananas
  • 2 lemons
  • 7 oz sugar
  • lb whipped cream
  • 3 egg whites


Wash and peel the fruit. Cut it into cubes, place in a bowl and sprinkle with two tablespoons of sugar, then place it in the refrigerator to marinate for ten minutes.

Meanwhile, remove the cream from the refrigerator and while still very cold, whip it using a whisk. Then add grated lemon zest and slowly fold in filtered lemon juice mixed with the remaining sugar.

Using a separate whisk, whip the egg whites until they form very stiff peaks. Then add the cream, carefully folding it into the egg whites.

Then, remove the fruit from the refrigerator and divide it between 4 chilled bowls. Garnish the fruit salads with the freshly prepared lemon mousse and serve.

Food History

The innate love human beings have towards sweet flavors is reflected in the fact that newborn babies refuse bitter tasting food, prefering sugary ones. It should therefore come as no surprise that humans have always searched for ways to sweeten their food: originally using dried fruit, then honey and finally sugar. Among the many Italian dessert recipes, perhaps the most suitable for summer are the so-called “spoonable” puddings (al cucchiaio in Italian.) The most popular dessers that fall into this category are perhaps mouses, which are generally served very cold and have a light consistency do to either whipped cream or egg whites. Mousse is a French term that means schiuma, or foam, in Italian, due to the fluffy, airy nature of the preparation.

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