Gordon Ramsay Lime Mousse Recipe – Easy, Elegant & No-Bake Treat

Gordon Ramsay Lime Mousse Recipe is your new secret weapon when you need a refreshing, no-bake dessert that feels elegant but takes hardly any effort. Creamy, citrusy, and light as air, it’s perfect for those busy weeknights or last-minute dinner guests. The best part? This Gordon Ramsay Lime Mousse Recipe is layered over a buttery biscuit base that makes every spoonful a little bite of heaven. If you’re craving something sweet that won’t weigh you down, this mousse checks all the boxes—fast, fun, and full of flavor. Trust me, this one’s going straight to your favorites folder.

What is Gordon Ramsay Lime Mousse Recipe?

The Gordon Ramsay Lime Mousse Recipe is a fresh, no-bake dessert that combines the zing of fresh lime with the creamy texture of Greek yogurt and a fluffy egg white base. It’s served over a simple buttery biscuit crumble, giving you that perfect balance of crunch and cloud. Think of it as a lighter, citrusy cousin to cheesecake—minus the bake time and the post-dessert food coma. It’s refreshingly tart, naturally sweet, and spoon-licking good. This mousse isn’t just pretty in a jar, it’s practically made for weeknights, weekend brunches, or “I need a treat right now” cravings.

Reasons to Try Gordon Ramsay Lime Mousse Recipe

You’ve got a fridge full of yogurt, a couple of lonely limes, and a serious craving for something sweet—but not too sweet. Sound familiar? That’s exactly where this Gordon Ramsay Lime Mousse Recipe swoops in. First, it’s crazy simple. Second, it’s light and low on guilt (hello, 160 calories!). And third, it actually tastes fancy enough for guests—even if those “guests” are your kids on a random Tuesday. Plus, it’s a great make-ahead option for when life gets a little chaotic. And let’s be honest: anything that involves zero baking and full flavor is a total win.

Ingredients Needed to Make Gordon Ramsay Lime Mousse Recipe

To bring the Gordon Ramsay Lime Mousse Recipe to life, you don’t need a ton of fancy stuff—just a few quality ingredients that pack a punch. The beauty of this mousse lies in its simplicity: light, creamy, and kissed with citrus. Let’s walk through each one so you know exactly what’s going into that jar of zesty joy.

For the Biscuit Base:

• 70g digestive or Marie biscuits – You want something crumbly but sturdy. Digestives work best because they soak up butter like a dream. You can also sub in graham crackers if you’re in the U.S. and can’t find digestives.
• 25g unsalted butter, melted – Butter is the glue here. Once it melts into those biscuit crumbs, it forms a base that’s rich, slightly salty, and perfectly crisp once chilled.

This buttery base gives the mousse some texture and balance—much like the base in Gordon Ramsay’s key lime pie, which is another citrusy showstopper if you’re into that vibe.

For the Lime Mousse:

• 2 egg whites – These give the mousse its signature fluff. Whip them until stiff, glossy peaks form, like little clouds ready to be folded into creaminess.
• 80g white sugar – Don’t worry, it’s not overly sweet. The sugar stabilizes the egg whites and cuts the lime’s sharpness just enough.
• 200g full-fat Greek yogurt – Don’t skimp here. The full-fat version adds richness and that slight tang that balances the citrus. Low-fat just doesn’t have the same creamy texture.
• Juice of 1 lime – Freshly squeezed is key. Bottled lime juice won’t give you the brightness or aroma you want.
• Zest of 1 lime – This is where the flavor party really kicks in. Zest holds essential oils that elevate the entire mousse with a punch of citrus aroma.

A quick note: if you’re out of limes or prefer a creamier twist, you might also enjoy Gordon’s white chocolate mousse, which leans more into sweet decadence than citrus snap.

This ingredient list is short, sweet, and shockingly effective. Just a few fresh, everyday items—no gelatin, no fancy equipment, and definitely no stress. With everything prepped and ready, you’re only a few minutes away from a chilled dessert that looks restaurant-worthy.

Instructions to Make Gordon Ramsay Lime Mousse Recipe

This Gordon Ramsay Lime Mousse Recipe is all about balance—tangy, airy, and just rich enough. The best part? It looks fancy but is shockingly simple to make. Whether you’re prepping dessert for a dinner party or just want to treat yourself on a Tuesday night, follow these step-by-step instructions and you’ll have something spectacular chilling in your fridge.

Step 1: Crush the Biscuits

Grab about 70g of digestive or Marie biscuits and crush them into fine crumbs. If you’ve got a food processor, go ahead and pulse them a few times. If not, the old-school method (putting them in a zip-top bag and smashing with a rolling pin) works just as well—and it’s oddly satisfying.

The crumb texture should be fine but not powdery—think slightly sandy. If you’ve made Gordon Ramsay’s apple crumble before, you know the drill when it comes to that comforting crumble texture.

Step 2: Mix with Melted Butter

Melt 25g of unsalted butter and pour it over the crumbs. Stir until every bit is coated and glistening—like golden sand ready for the beach. This buttery mix is your base, and it needs to hold its shape without getting soggy.

Step 3: Pack the Base into Jars

Divide the buttery biscuit crumbs evenly into four jars or dessert glasses. Use the back of a spoon to gently press them down into a compact layer. You want a firm, slightly crunchy base that won’t fall apart when you dig in later.

Pop the jars in the fridge while you whip up the mousse—it gives the base a chance to set.

Step 4: Mix the Yogurt and Lime

In a mixing bowl, combine:

• 200g of full-fat Greek yogurt
• Juice of 1 fresh lime
• Zest of 1 lime

Stir it all together until smooth. This is your flavor foundation—zesty, tangy, and silky. If you love this kind of citrus-forward dessert, you might also want to bookmark Gordon’s lemon tart for another day. Tart fans unite!

Step 5: Beat the Egg Whites and Sugar

In a separate clean bowl, add:

• 2 egg whites
• 80g white sugar

Using an electric mixer, beat until stiff peaks form. You’re looking for glossy, smooth peaks that don’t droop. This is what gives your mousse that trademark lightness and volume—so don’t rush it.

Test it by flipping the bowl (carefully!). If the whites stay put, you nailed it. If they slide, beat a little longer.

Step 6: Fold Gently

Now, take your time here: gently fold the beaten egg whites into the yogurt-lime mixture in two parts. Use a spatula and soft, sweeping motions—almost like you’re giving it a little hug with each turn.

This is not the time for aggressive stirring! Overmixing will deflate those beautiful peaks and leave you with a dense mousse—and no one wants that.

Step 7: Spoon and Chill

Scoop the mousse evenly on top of the chilled biscuit layers. Level the surface with the back of a spoon, then cover each jar tightly with plastic wrap or a lid. Let them chill in the fridge for at least 4 hours—overnight if you’ve got the time for an even better texture.

The chilling step is where the magic happens—flavors meld, the mousse sets, and you’re left with a dessert that tastes even better than it looks.

Step 8: Serve with a Zesty Finish

Just before serving, garnish with a sprinkle of fresh lime zest. You could even add a thin lime slice on the rim of the jar if you’re feeling extra. Serve cold, straight from the fridge. And there you have it—a Gordon Ramsay Lime Mousse Recipe that’s as refreshing as it is effortless.

What to Serve with Gordon Ramsay Lime Mousse Recipe

This Gordon Ramsay Lime Mousse Recipe is a stunner all on its own, but pairing it with the right extras? That’s where things get fun. If you’re serving it at a dinner party, try offering a side of crisp shortbread cookies (like these Gordon Ramsay shortbread cookies) for dipping or crunching between spoonfuls.

For something a little more elegant, drizzle a touch of Gordon Ramsay caramel sauce on the plate before placing the mousse jar on top—it gives a lovely contrast of tart and sweet.

And if you’re feeling tropical, top your lime mousse with a few slices of fresh mango or pineapple. The citrus base of the Gordon Ramsay Lime Mousse Recipe makes it super versatile, so it plays well with just about anything fruity, nutty, or buttery.

Pro tip: serve it after something hearty like Gordon Ramsay’s pan-fried salmon for a refreshing, light finish.

Key Tips for Making Gordon Ramsay Lime Mousse Recipe

If this is your first time making the Gordon Ramsay Lime Mousse Recipe, don’t stress—it’s pretty forgiving. That said, a few simple tricks can take it from “nice” to “next level.”

1. Go full-fat. Low-fat Greek yogurt might seem like the healthier choice, but it won’t give you the same rich, creamy texture. This dessert is light enough—go for the good stuff.

2. Whip those egg whites properly. They should form stiff, glossy peaks. If they’re droopy, your mousse will fall flat. Literally.

3. Fold, don’t stir. Once the whites are ready, gently fold them into the yogurt mix in two parts. It keeps everything light and airy—one of the best parts of this Gordon Ramsay Lime Mousse Recipe.

4. Don’t skip the zest. The lime zest adds bold citrus flavor and aroma. Without it, the mousse feels…well, kind of incomplete.

5. Chill time matters. Four hours minimum. Overnight is even better. This isn’t a rush-it-and-serve-it dessert—let it set properly.

Whether you’re making the mousse for a party or a quiet night in, these little tips will help you nail it every time.

Storage and Reheating Tips for Gordon Ramsay Lime Mousse Recipe

Good news: the Gordon Ramsay Lime Mousse Recipe stores beautifully—no weird textures or flavor loss here. In fact, it gets even better after a night in the fridge, making it the ideal make-ahead dessert.

Storage:
After filling your jars or dessert glasses with the mousse, seal each one snugly using a lid or a layer of plastic wrap. Keep them in the refrigerator for up to 3 days. Since the mousse contains whipped egg whites, it’s best enjoyed within that time frame for freshness. And remember—this dessert needs to stay cold, so don’t leave it sitting out too long!

Reheating? Nope!
This is one dessert that should never be heated. The texture of the mousse will break down if warmed, turning from light and fluffy to sad and soggy. So, if you’re thinking about serving it warm—don’t. Just take the Gordon Ramsay Lime Mousse Recipe out of the fridge 5–10 minutes before serving so it’s not too cold, and garnish it fresh with a little lime zest.

Want to keep things exciting for day two? Top leftovers with Gordon Ramsay’s strawberry soufflé for a double-layered dessert twist.

Final Thoughts

If you’re looking for a quick dessert that feels fancy without the effort, the Gordon Ramsay Lime Mousse Recipe is it. It’s light, creamy, citrusy, and the kind of thing people ask for again the moment they finish their last spoonful. And because it’s a no-bake wonder, it’s ideal for busy weeknights, hot summer days, or when your oven’s already booked with dinner.

You don’t need pastry chef skills to pull this off—just fresh ingredients, a few jars, and a spoon. Want to mix things up next time? Try layering it with crumbled Gordon Ramsay blondies for a citrus-meets-caramel mashup.

However you enjoy it, the Gordon Ramsay Lime Mousse Recipe is bound to become a repeat favorite in your kitchen.

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This Gordon Ramsay Lime Mousse Recipe is everything you want in a summer dessert—light, citrusy, and gloriously creamy. With a buttery biscuit bottom and a whipped lime yogurt mousse on top, it’s the perfect no-bake fix for sweet cravings. Made with just a handful of fresh ingredients and ready to chill in minutes, this dessert looks fancy but couldn’t be easier.

• Author: RAMSAY
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Desserts
• Method: No-Bake
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Biscuit Base:

• 70g digestive or Marie biscuits (or graham crackers if needed)
• 25g unsalted butter, melted

For the Lime Mousse:

• 2 egg whites
• 80g granulated sugar
• 200g full-fat Greek yogurt
• Juice of 1 fresh lime
• Zest of 1 lime

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Instructions

• Make the Biscuit Base: Crush the biscuits into fine crumbs using a food processor or by placing them in a zip bag and smashing with a rolling pin.
• Combine with Butter: Pour melted butter over the crumbs and mix until evenly coated.
• Press into Jars: Divide the crumb mixture among 4 small jars or dessert glasses. Press down firmly to form a flat base. Place in the fridge while you prep the mousse.
• Mix Lime Yogurt: In a bowl, stir together Greek yogurt, lime juice, and zest. Set aside.
• Whip Egg Whites: In a separate clean bowl, beat egg whites and sugar together until stiff, glossy peaks form.
• Fold It In: Gently fold the whipped egg whites into the lime yogurt mixture in two batches to keep it light and airy.
• Spoon & Chill: Spoon the mousse evenly on top of the chilled biscuit bases. Cover and refrigerate for at least 4 hours, or overnight for best texture.
• Serve: Top with extra lime zest before serving. Serve chilled.

Notes

• Use full-fat yogurt to get that rich, creamy texture.
• Don’t rush the egg whites—stiff peaks give the mousse its signature fluff.
• Gently folding is the secret to keeping the mousse light.
• Always use fresh lime zest—it adds brightness and elevates the citrus flavor.