Spring is in the air (yay it’s nearly March) and crumbles and sponge puddings suddenly seem so last month. It’s time to pack away those big dishes and hunt out the ramekins as the season demands a dainty, light and fresh tasting dessert. These little pots of lemony heaven are wonderfully tangy and feel so right for now. Even better, they’re pretty easy to do too. This recipe serves 8 (supposedly – we think everyone will be back for another one).
4 gelatine leaves
3 free range eggs, separated
75g caster sugar
100ml double cream
juice of 3 lemons
1 tsp finely grated organic lemon zest
100ml double cream
candied lemon zest (see below)
1 Immerse the gelatine in a bowl of cold water for about 5 minutes. In a mixing bowl, beat the egg yolks and sugar together with an electric mixer until pale and fluffy. In another large mixing bowl, whisk the egg whites until the foam forms still peaks. In a separate bowl, whip the double cream until it forms soft peaks.
2 Lift the gelatine out of the water and melt it gently in a small saucepan. Turn off the heat, pour in the lemon juice and add the zest. Slowly pour the gelatine mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.
3 Fold in the egg whites and the whipped cream. Pour into several small dishes and chill for a couple of hours in the refrigerator. Whip the double cream until if forms stiff peaks, then serve the mousse with the cream and the candied lemon zest.
To make the candied lemon zest
1 organic lemon
60g caster sugar
4 tbsp water
Cut the zest from the lemon in long, thin strips using a zester, then squeeze the juice from the fruit. Combine the zest, juice, sugar and water in a small saucepan, bring to the boil, then reduce the heat and leave to simmer for 5 minutes. Remove the pan from the heat. Separate the lemon strips from each other and spread out on a baking sheet. Leave to cool and dry.
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