LEMON MOUSSE - Jamie

dessert recipes | serves 6

This is a favourite of the magazine’s editor. It's his mother's recipe.

1. Whisk the sugar and egg yolks together in a large bowl until pale and thick. Whisk in the lemon juice and zest. In a small bowl, combine 100ml boiling water with the gelatine and whisk until it dissolves, then add to the yolk mixture. In another bowl, beat the cream until soft peaks form, then fold into the yolk mixture. In yet another bowl, whisk the egg whites until stiff peaks form and fold into the cream mixture. Pour into a large serving dish (or 6 small ones), cover with clingfilm and chill for 6 hours or overnight. Serve sprinkled with chocolate.

INGREDIENTS

• 185g caster sugar
• 3 large eggs, separated
• Juice and grated zest of 2 lemons
• 3 tsp powdered gelatine
• 300ml double cream