Lemon mousse with berry compote recipe

(145 ratings)

This simple lemon mousse with berry compote makes a sophisticated and chic dessert yet it only uses four ingredients.

lemon mousse with berry compote
(Image credit: Getty)
Preparation Time15 mins (includes cooling time)
Cooking Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories576 Kcal29%
Sugars53.9 g60%
Saturated Fat23.7 g119%
Protein1.7 g3%
Fat38.6 g55%
Carbohydrates54.3 g21%

Lemon mousse with berry compote is a delicious dessert that takes under 30 minutes to make. 

If you like our lemon creams, you’ll love this subtly updated recipe which features a wonderful homemade berry compote. You only need four ingredients to make this simple mousse and it’s also egg-free. 


For the lemon mousse:

  • 600ml double cream
  • 250g caster sugar
  • The juice and zest of 5 lemons

For the berry compote:

  • 400g fresh or defrosted berries
  • 150g caster sugar




  1. Put the double cream in a thick-based pan and heat until nearly boiling. Add the sugar, then reduce the heat and simmer for 3 minutes, stirring.
  2. Pour in the lemon juice and zest and, while the cream is simmering, stir for 30 seconds. Turn off the heat and let it stand and cool for 10 minutes, then pour the lemony cream into glasses and set in the fridge for at least 2 hours.
  3. Meanwhile, place the berries and sugar in a pan and bring to a simmer. Cook over a moderate heat for about 5 minutes, then remove from the heat and cool.
  4. Serve a small pot of the berry compote next to each glass of lemon mousse or spoon over the top.

Top tips for making lemon mousse with berry compote

If you’ve never foraged for berries in the summer and then frozen your loot to use in the winter months you should try this year! Berries have the most flavour when in season and can be used straight from the freezer. Alternatively, if you’re making this in winter we recommend buying the frozen berries available in many supermarkets in order to get the best flavour. For more tips, continue reading below. 

What berries should I use in a compote?

If using fresh berries choose ones that are in season. For this recipe the compote is not essential and you will likely have leftovers which can be enjoyed with yogurt and granola for a wonderful breakfast. Strawberries, raspberries, blackberries, blackcurrants, redcurrants and gooseberries are all delicious options individually or as a mix. 

What is the difference between a berry coulis and a compote?

A coulis is generally a berry or fruit which is blended and strained. It will then sometimes be sweetened with sugar or honey. A compote generally involves heating the fruit with sugar and sometimes lemon. If fresh fruit is used sometimes a little water is added to help make it more saucy. A compote can be blended to make it smooth if you prefer the texture. 

What is lemon mousse made of?

Some lemon mousse recipes will use a combination of whipped egg whites, double cream, lemons and sugar. This recipe only uses cream for a silky texture which is rich and creamy. 

Economy Gastronomy: Eat well for lessView at Amazon

Economy Gastronomy: Eat well for less by Allegra McEvedy and Paul Merrett (Michael Joseph; 1st edition 27 Aug. 2009, £3.23) - View at Amazon

This recipe featured in a BBC2 show called Economy Gastronomy which was accompanied by this cookbook. If you’d like more thrifty recipes that are delicious and easy, you should grab a copy. 

You might also like our lemon posset recipe which uses only three ingredients. A lemon tart always looks impressive but if the weather has turned a little colder you might like our lemon pudding instead. If you crave a lemon flavoured treat in the afternoon, you can beat a slice of our lemon drizzle cake.

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.