Gordon Ramsay Lime Mousse Recipe

The first time I screwed this up…

I thought mousse was about whipping cream and hoping it held. I skipped structure, overbeat the whites, and ended up with a lime-flavored soup sitting on crushed cookies. Texture? Off. Flavor? Thin. I assumed Greek yogurt was a shortcut, not a power move.

Watching Gordon’s approach flipped that.

This lime mousse hits differently because it builds contrast: buttery crunch, silky body, and sharp citrus cut. You’re not just mixing dessert—you’re suspending air in flavor. This is how you make a no-bake mousse that actually sets, tastes bright, and still feels indulgent.

Let’s break down how.

Why This Works (And Where Most Go Wrong)

Here’s what most people do wrong:
They don’t respect the air. Mousse relies on structure from whipped egg whites—not from chilling alone. Overmix them and you lose the lift. Under-whip, and it slouches into pudding.

This version works because:

• Whipped egg whites = real structure (but only if treated right)
• Greek yogurt replaces cream without sacrificing body
• Lime juice and zest = dual flavor system (aroma + acidity)
• Biscuit base holds everything with texture contrast

Also: serving in jars isn’t just for looks—it stabilizes portions and sets faster.

Ingredients That Actually Matter

• 70g digestive or Marie biscuits – Mild, buttery base. Graham crackers work too.
• 25g butter (melted) – Binds the base and adds richness.
• 2 egg whites – The structure. No yolks, no heaviness.
• 80g white sugar – Sweetens and helps stabilize the meringue.
• 200g full-fat Greek yogurt – Adds creaminess without needing whipped cream.
• Juice of 1 lime – Acidity and brightness.
• Zest of 1 lime – Essential for fragrance and full lime flavor.

Mistake I made: Used low-fat yogurt once—mousse ended up runny and separated overnight.

How To Make Gordon Ramsay Lime Mousse

1. Blitz the base.
Crush the biscuits into fine crumbs using a food processor or rolling pin. Stir in melted butter until evenly combined.

2. Build the bottom.
Divide crumb mix between 4 small jars or ramekins. Press down with the back of a spoon to form a compact base.

3. Mix the lime yogurt.
In a bowl, stir together Greek yogurt, lime juice, and lime zest. Set aside.

4. Whip the whites.
In a separate clean, dry bowl, beat egg whites with sugar until stiff peaks form. You’re looking for glossy and stable, not dry.

5. Fold it properly.
Fold egg whites into the yogurt mix in two additions. Use a wide spatula and scoop-under technique—don’t stir or you’ll kill the air.

6. Jar and chill.
Spoon mousse over the biscuit bases. Level tops gently. Cover and refrigerate at least 4 hours (overnight is best).

7. Serve cold.
Top with extra zest, lime curls, or a light sprinkle of crushed biscuit if desired.

What Gordon Ramsay Says About This Dish

“It should melt in your mouth—but still hold its shape.”
→ That’s the texture line: not foam, not pudding. True mousse sits tall and dissolves on contact.

“Whipping egg whites is about precision. Get it wrong, and it collapses.”
→ I used to whip them blindly. Now I watch for shine, stiffness, and no weeping.

“Greek yogurt is your cheat—it’s rich, but clean.”
→ Replaces cream and thickens naturally. Just don’t water it down with juice too early.

“Lime brings brightness—but zest brings identity.”
→ The scent hits before the flavor. Don’t skip it.

What I Got Wrong (And How I Fixed It)

• Overmixed egg whites into yogurt – Mousse turned dense. Fixed by folding in two parts, gently.
• Used fat-free yogurt – Texture was too loose. Full-fat is non-negotiable.
• Didn’t chill long enough – Tasted okay, but felt soft. Overnight sets it like silk.
• Served in bowls – Looked messy and fell apart. Jars = cleaner set and better presentation.

Variations That Actually Hold Up

• Swap lime for lemon or passionfruit – Both give bright acidity, just adjust sweetness.
• Add a layer of mango puree on top – Sweet tropical contrast works with the tang.
• Crush pistachios on top – Adds color, crunch, and nutty balance.

Don’t add whipped cream or gelatin—it defeats the point. This mousse is light by design.

Pro Tips That Change the Game

• Wipe your bowl clean before whipping egg whites – Any fat kills your peaks.
• Fold with patience – Rushing this step ruins the structure.
• Use a microplane for zest – Thick shavings will ruin the mouthfeel.
• Use jars or glasses – Keeps portioning neat and helps chill faster.

Storage + Leftover Moves

• Fridge: Keep in jars, tightly sealed, up to 3 days.
• Freeze: Not recommended. Texture breaks when thawed.
• Reheat: Don’t. Serve cold only.
• Leftover move: Use as a tart filling—spread in a blind-baked shell, top with fruit.

FAQs

Q: Can I make this without egg whites?
You can try whipped cream instead, but the texture will be heavier and less stable.

Q: Is this safe to eat raw eggs?
Use pasteurized egg whites if you’re concerned. No cooking in this method.

Q: Can I use bottled lime juice?
Only in a pinch. It’s less fragrant. Zest is what makes this shine.

Q: Can I make it ahead of time?
Yes, and you should. Overnight chill is ideal.

Q: Can I double the recipe?
Absolutely. Just whip the egg whites in batches so they don’t deflate.

Try More Recipes:

• Gordon Ramsay Salmon Mousse Recipe
• Gordon Ramsay White Chocolate Mousse Recipe
• Gordon Ramsay Chocolate Mousse Recipe