Can I make Gordon Ramsay Lime Mousse Recipe ahead of time?

Yes! In fact, it’s best when chilled overnight. Just keep it covered in the fridge until ready to serve.

Is there a substitute for Greek yogurt?

You can try full-fat sour cream or mascarpone, but Greek yogurt keeps it light with that perfect tang.

Can I freeze the mousse?

It’s not recommended. Freezing can ruin the airy texture that makes this recipe so special.

What if I don’t have lime?

Try lemon! The result won’t be the same, but it will still be bright and delicious. Just be sure to include the zest.

Are the eggs safe since they’re raw?

If you’re concerned, use pasteurized egg whites or a meringue powder substitute. But yes, traditional mousse often includes raw egg whites.

Gordon Ramsay Lime Mousse Recipe – 5 Easy Steps to Stunning Dessert

Gordon Ramsay Lime Mousse Recipe

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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

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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-lime-mousse-recipe/