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Try this recipe for lemon mousse, then check out our lemon posset, raspberry mousse, chocolate mousse, white chocolate mousse and strawberry mousse.

Ingredients

SHORTBREAD

  • 90g soft butter
  • 50g caster sugar
  • 1/2 lemon, zested
  • 75g plain flour
  • 25g cornflour
  • 2 tsp pink peppercorns, roughly crushed

MOUSSE

  • 250g caster sugar
  • 3 1/2 large lemons, zested and juiced
  • 3 eggs, separated
  • 4 sheets gelatin, we use Dr Oetker platinum grade, 2g per sheet
  • 300ml double cream

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.

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