It has been a while since I have made a mousse and I had forgotten how easy they are to prepare. However, it does require you to use a lot of bowls resulting in a huge pile of washing up afterwards. I think the reason that I don’t make them that often is because you have to wait for them to set in the fridge for several hours and I tend to prefer a more spontaneous pudding that can be prepared and cooked within 30 minutes…
Once this pudding sets it has two layers. The bottom layer is a beautifully zingy citrus curd that isn’t too sweet and the top layer is a wonderfully light and airy mousse. The only regret I have about making this dessert is that I didn’t put it in a glass bowl, as it is a really attractive pudding with its two layers.
Lemon & Lime Curd Mousse
- 2 lemons (juice and zest)
- 3 limes (juice and zest)
- 4 eggs (separated)
- 200g caster sugar
- 1 sachet of gelatine
- 200ml cream
1. Measure the juice of the lemons and lime in a measuring jug and top up with water so that you have ½ a pint of liquid.
2. Place the liquid into a saucepan and heat. Once the liquid is warm add the gelatine stirring until it is dissolved then leave to cool slightly.
3. In another bowl whisk together the zest, sugar and egg yolks. Slowly whisk in the liquid.
4. Beat the egg whites until they have stiff peaks and whisk the cream to allow it to thicken slightly. Add both the egg whites and cream to the lemon mixture and fold in carefully.
5. Pour the mixture into the bowl (or individual glasses) that you wish to serve in and place in the fridge to set for 3-4 hours.