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Lemon mousse with lemon and pink pepper shortbread

Published: August 18, 2017 at 3:00 PM

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Serves 8

Easy

Total time: 55 mins

plus chilling plus freezing

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Check out this showstopper recipe for zesty lemon mousse with lemon and pink pepper shortbread. This dessert is easy to make and an impressive way to end your dinner party. Native to South America, pink pepper is an entirely different plant to black/green/white pepper, which all come from the same vine, piper nigrum. Pink peppercorns have an almost citrussy zing to them and they pair brilliantly with this lemon-scented recipe

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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

Nutrition

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

Nutrition: per serving

• kcal496
• fat31.2g
• saturates18.9g
• carbs48.3g
• sugars38.4g
• fibre0.6g
• protein5g
• salt0.3g

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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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