Lemon mousse with lemon and pink pepper shortbread

Method

• step 1

  For the shortbread, put the butter in a mixing bowl and beat together with the sugar.

• step 2

  Add the lemon zest and mix well.

• step 3

  Add the plain flour, cornflour, peppercorns and a pinch of salt, and stir until it comes together as a soft dough.

• step 4

  Shape into a 10cm sausage and wrap in clingfilm. Put in the freezer.

• step 5

  For the mousse, put the sugar in a small saucepan with the zest.

• step 6

  Squeeze the juice from the lemons, plus the ½ from the shortbread, into a jug, then top up with cold water to give you 300ml of liquid.

• step 7

  Pour into the pan and, over a medium heat, stir until the sugar melts.

• step 8

  Add the egg yolks and whisk for 5 minutes, keeping just below boiling point. Pour into a large dish to cool slightly.

• step 9

  Soak the gelatine sheets in cold water for 10 minutes.

• step 10

  Once the lemon mixture has cooled to warm, remove the gelatine from the water and squeeze.

• step 11

  Add to the lemon mixture, stirring until dissolved.

• step 12

  Loosely cover with clingfilm and leave to cool.

• step 13

  Put the egg whites in a clean mixing bowl and whisk to stiff peaks.

• step 14

  Put the cream in a second mixing bowl and whisk to soft peaks, then add the lemon mixture to this, a third at a time, and continue whisking.

• step 15

  Use a large metal spoon to fold the egg whites through the lemony cream, mixing until just incorporated.

• step 16

  Pour into 8 glasses and chill in the fridge for at least 2 hours.

• step 17

  Heat the oven to 170C/fan 150C/gas 3½. Remove the shortbread dough from the freezer.

• step 18

  Unwrap and cut into 5mm discs, spacing generously over 2 lined baking sheets. Cook for 15 minutes or until golden.

• step 19

  Serve the mousse with the biscuits.