Lemon mousse
Lemon mousse
An easy to make dessert, this recipe uses zesty lemon puree and is inspired by Queen Elizabeth
Prep Time
60
Cook Time
12
Garnish ingredients
- Viola flowers :
- Candied lemon zest :
- Dried lemon sponge :
- Assembly :
Garnish method
- Whisk together on a kitchen aid the puree and albumina.
- Halfway slow start sprinkling in the sugar.
- Then slowly add the dextrose.
- Whisk for 5 minutes until full meringue texture has been achieved
- Place mixture into a piping bag with desired nozzle and pipe on to dehydrator tray and dry out until crispy.
Lemon curd ingredients
- lemon juice : 250g
- egg yolks : 150g
- eggs : 160g
- caster sugar : 150g
- butter : 150g
Lemon curd method
- Bring to the boil the lemon juice.
- Whisk together the yolks, eggs and sugar.
- Pour lemon juice on to eggs and cook out to 85°C and thick.
- Pour mix into thermomix and gradually add the butter to emulsify.
- Allow to cool and place into a piping bag ready to layer into glasses.
Lemon gel ingredients
- lemon juice : 250g
- egg yolks : 150g
- eggs : 160g
- caster sugar : 150g
- butter : 150g
Lemon gel method
- Blend all ingredients together.
- Leave to hydrate for a minimum of 30 minutes.
- Blend again to achieve final glossy consistency.
- Place in a piping bag until ready to plate.
Lemon shortbread ingredients
- lemon juice : 250g
- egg yolks : 150g
- eggs : 160g
- caster sugar : 150g
- butter : 150g
Lemon shortbread method
- Add all the ingredients to a stand mixer and using the paddle attachment on a slow speed bring the dough together (takes about 5 minutes), if you don't have a stand mixer you can mix by hand.
- Once the dough is mostly together take off of the machine and do the last bit by hand.
- Wrap the dough in cling film and place in the fridge to chill.
- Once chilled, roll out the dough on a floured surface and cut into desired shape and place on a baking tray.
- Sprinkle the top of biscuit dough with sugar for an added crunchy top.
- Bake at 150°C for 12 minutes (depending on size).
Meringue kisses ingredients
- lemon juice : 250g
- egg yolks : 150g
- eggs : 160g
- caster sugar : 150g
- butter : 150g
Meringue kisses method
- Whisk together on a kitchen aid the puree and albumina.
- Halfway slow start sprinkling in the sugar.
- Then slowly add the dextrose.
- Whisk for 5 minutes until full meringue texture has been achieved
- Place mixture into a piping bag with desired nozzle and pipe on to dehydrator tray and dry out until crispy.
Garnish ingredients
- lemon juice : 250g
- egg yolks : 150g
- eggs : 160g
- caster sugar : 150g
- butter : 150g
Garnish method
Assembly
- Pipe a layer of lemon mousse into the bottom of the glass.
- Allow to set for 5 minutes in the fridge.
- Pipe the lemon curd on top of the mousse.
- Pipe another layer of mouse and place in the fridge to set up.
- Once ready to serve, remove from fridge and garnish with meringue kisses, sponge, gel, lemon zest and flowers.
- Enjoy.
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