Jul 5, 2010
There is something lovely about a lemon. They look great, smell amazing and taste even better. This lemon mousse makes the most of this amazing fruit and creates a refreshing, fresh tasting dessert suitable for any time of year.
Ingredients
- 3 whole eggs
- 3 eggs, separated
- 1 cup plus 3 tablespoons caster sugar
- finely grated zest and juice of 5 lemons
- pinch salt
- 250ml double cream
- 3 tablespoons good lemon curd
- bunch of fresh mint, chopped
- 250ml double cream
- half teaspoon vanilla
- Lemon wedges
Instructions
- Whisk together the whole eggs, egg yolks, lemon zest, lemon juice, pinch salt and the 1 cup of sugar in a large heat proof bowl.
- Place the bowl over a pan of lighty simmering water and cook for 10 minutes. Stirring all the time with a wooden spoon, until the mixture is thick like custard.
- Cover the bowl with cling/plastic film directly on the surface to stop forming a skin and refridgerate for 1 hour.
- Whisk the reserved egg whites until stiff and sprinkle in the remaining 3 tablespoons of sugar, Gently fold the egg whites into the lemon custard.
- Whisk the 250ml cream until firm but still soft and add that too, along with the lemon curd and chopped mint.
- Whisk the remaining cream and vanilla until firm but still soft and pipe this cream on top and garnish with lemon slices.
- Chill in the fridge and serve cold.
Cooking time (duration): 15
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: English
