🍋 The “Upside-Down” Lemon Mousse & Pistachio Cookie Sandwich 🌿
Frozen lemon-mascarpone mousse hugged between two warm, salty pistachio cookies for a hot-meets-cold treat.
Ingredients Frozen Lemon Mousse
250 g mascarpone cheese 🧀
150 ml heavy cream 🥛
80 g powdered sugar
Zest & juice of 2 lemons 🍋
1 tsp vanilla extract
Pistachio Cookies
120 g unsalted butter, softened 🧈
100 g brown sugar
80 g granulated sugar
1 large egg 🥚
1 tsp vanilla extract
180 g all-purpose flour
½ tsp baking soda
¼ tsp salt
100 g salted pistachios, chopped 🌿
The Mood A cloud of icy citrus mousse slowly melting into warm, nutty, buttery perfection.
Instructions Make the Mousse 🍋 Whip cream until soft peaks form. In another bowl, beat mascarpone, sugar, lemon zest, juice, and vanilla until smooth. Fold in whipped cream.
Freeze into Discs ❄️ Spoon mousse into silicone molds or cookie-sized rings. Freeze at least 4 hours or overnight.
Bake the Cookies 🍪 Cream butter and sugars. Beat in egg and vanilla. Mix flour, baking soda, and salt; fold into dough. Stir in pistachios. Chill dough 30 min.
Shape & Bake 🔥 Scoop dough into rounds, bake at 180°C for 10–12 min until edges are golden.
Assemble at the Table ✨ Place frozen mousse disc between two warm cookies, serve immediately for that melt-in-motion effect.
Recipe Details Prep time: 25 min (plus freezing)
Cook time: 12 min
Servings: 6 sandwiches
Difficulty: Medium
Why You’ll Love It Interactive, assemble-at-the-table fun.
A dessert that hits sweet, salty, creamy, nutty, and citrusy in one bite.
