- 255g whipping cream (A)
- juice of 6 lemons (A)
- 2 gelatine leaves (B)
- 6 egg yolks (C)
- 120g caster sugar (C)
- 20g cornflour (C)
- 6 egg whites (D)
- 120g caster sugar (E)
lemon mousse
steve bennett
1st February 2012
lemon mousse
part of the dessert I created for matt gillan's allstars event at south lodge last year.
Ingredients
Method
soak (B) in cold water.
bring (A) to the boil, and pour over (C), cook out like an anglaise. squeeze out, and add (B) while mix is still warm. cool to room temp. whisk (D), adding (E) in stages, until a light meringue is formed. set in a deep tray, and chill for 2 hours. cut with a round cutter. alternatively, set in glasses and serve with lemon curd and crushed biscuits.
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