Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
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.