3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
finely grated rind of 2 lemons
90 ml (6 tbsp) lemon juice
2 level tsp (10 ml) gelatine
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
2 tbsp (30 ml) clear honey
pistachio nuts or coarsely grated chocolate to decorate
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
finely grated rind of 2 lemons
90 ml (6 tbsp) lemon juice
2 level tsp (10 ml) gelatine
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
2 tbsp (30 ml) clear honey
pistachio nuts or coarsely grated chocolate to decorate
method
1. Whisk together the egg yolks, sugar and lemon rind until thick, add 45 ml (3 tbsp) lemon juice and place over a pan of simmering water until thick and mousse-like. Remove from the heat and whisk occasionally until cold.
2. Soak the gelatine in the remaining lemon juice in a small bowl. Place the bowl over a pan of hot water and stir until dissolved.
3. Whip the fresh cream until softly stiff. Whisk the egg whites until stiff. Fold half the fresh cream into the mousse with the gelatine, honey and whisked egg whites. Turn into a 1.1 litre (2 pint) glass bowl.
4. Decorate with the remaining fresh whipped cream and chopped pistachio nuts.
2. Soak the gelatine in the remaining lemon juice in a small bowl. Place the bowl over a pan of hot water and stir until dissolved.
3. Whip the fresh cream until softly stiff. Whisk the egg whites until stiff. Fold half the fresh cream into the mousse with the gelatine, honey and whisked egg whites. Turn into a 1.1 litre (2 pint) glass bowl.
4. Decorate with the remaining fresh whipped cream and chopped pistachio nuts.
serving amount
serves 6
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