Lemon mousse with candied lemon recipe
Serve this citrusy, creamy light-as-air lemon mousse in stemmed glasses for an easy, yet impressive dinner party dessert.
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Cooking tools:
- Double boiler
- Fine-mesh sieve
- Microplane
- Kitchen scale
- Pitcher
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Metal spoon
- Slotted spoon
- Spoon
- Chef's knife
- Glass
- Plastic wrap
- Paper towel
- Baking sheet
- Parchment paper
- Refrigerator
Ingredients
- Finely grated zest 2 lemons and juice 4 large lemons, plus 1 whole lemon
- 425g caster sugar
- 3 large free-range eggs, plus 3 whites
- 35g unsalted butter, cubed
- 2 gelatine leaves, soaked in cold water (we used Costa)
- 200ml double cream
- 8 ginger biscuits, broken into pieces
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