- 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.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
