This light and zesty dessert is the perfect palate cleanser after a meal.
- 850 ml (3. cups) cream
- 3 eggs, separated
- 100 g caster (superfine) sugar
- grated rind and juice of 1 lemon
- 4 leaves or sheets of gelatine
- 500 ml (2 cups) water
- whipped cream, to serve (optional)
- for the candied zest:
- 4 tblsp caster (superfine) sugar
- grated rind of 2 lemons
- juice of 1 lemon
- In a large bowl, pour in the cream and whisk until soft peaks form.
- In a separate bowl, whisk together the egg yolks, sugar and lemon rind to combine, then whisk in the lemon juice.
- Pour the egg and sugar mixture into the cream and whisk together to combine.
- In a large bowl, whisk together the egg whites until they form stiff peaks.
- Put the gelatine leaves and the water into a small bowl and set aside for 2–3 minutes, until the gelatine is soft. Then put the gelatine and half the water from the bowl into a small saucepan set over a medium heat and swirl the contents in the pan until the gelatine has dissolved.
- Whisk the dissolved gelatine into the cream mixture, then fold in the egg whites.
- Pour the mousse into 6–8 serving moulds or glasses and chill in the refrigerator for at least 1 hour until set.
- Meanwhile, make the candied zest. Put all the ingredients into a small saucepan set over a medium heat and cook for about 5 minutes, until the mixture becomes a sticky syrup. Remove from the heat, transfer to a bowl and set aside to cool at room temperature.
- To serve, if using moulds, turn out the mousses onto plates and drizzle the zest around each mousse. If using serving glasses, put a quenelle of whipped cream in the centre of each mousse and top with a little candied zest.
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon