Lemon Curd Mousse

Wednesday 3rd February 2021

Lemon Curd Mousse

Serves: 4

This simply delicious, tangy, light dessert is s

implicity itself to make, and tastes just like sunshine on a summer’s day.  Serve the lemon mousse with a biscuit of your choice.

The dessert keeps in the fridge for 48 hours. 

 Use the best lemon curd you can lay your hands on. I like Cottage Delight Classic Lemon Curd, or their Lemon and Lime curd, both of which c

ome in 310g jars.

 

Approximately 1/3 of x 310g jar lemon curd

100g full fat crème fraiche, chilled

120g 5%fat natural Greek yoghurt, chilled

1 egg white, from a large egg, at room temperature

2 kiwi fruits, peeled and roughly chopped

A few seedless green or black grapes, halved

 

1.        Spoon lemon curd into a large size mixing bowl.  Add the crème fraiche and the Greek yoghurt.

2.       Gently beat together, using a wooden spoon, until completely combined.

3.       In a large clean mixing bowl, and using a hand held electric mixer, whisk egg white until standing in soft peaks and cloud like. 

4.       Using a metal tablespoon, fold egg white into creamy mixture until well combined and mousse like.

5.       Divide the kiwi fruit between 4 small ramekins, or similar little dishes.  Top with the lemon mousse, sharing it evenly between the dishes.

6.        Chill for an hour.

7.       Serve the desserts, decorating each one with the grapes.

 

 

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