Ingredients
Scale
- 3 sheets gelatin (or 1 tbsp powdered gelatin)
- 1/4 cup cold water
- 1/2 cup heavy cream
- 2 tbsp gin
- 2 tbsp vodka
- 2 tbsp Lillet Blanc
- 1/4 cup sugar
- 1 tsp lemon zest
- Pinch of salt
Instructions
- Soak the gelatin sheets in cold water for about 5 minutes until they soften. If using powdered gelatin, sprinkle it over the cold water and let it bloom.
- In a small saucepan, gently heat the gelatin mixture over low heat until fully dissolved. Be careful not to boil it. Remove from heat and let it cool slightly.
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold in the cooled gelatin mixture, followed by the gin, vodka, Lillet Blanc, sugar, lemon zest, and salt. Mix gently to maintain the mousse’s light texture.
- Divide the mixture into martini glasses or small dessert cups. Chill in the refrigerator for at least 2 hours, or until set. Garnish with additional lemon zest or a twist of lemon peel for a sophisticated finish.
Notes
- Use high-quality spirits for the best flavor.
- Don’t overwhip the cream—soft peaks are ideal for a light texture.
- Chill the martini glasses beforehand for an elegant presentation.
- For a non-alcoholic version, replace the spirits with flavored syrups or citrus juices.
- Add a tablespoon of cocoa powder for a chocolate martini mousse variation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg