April 2014 - Lemon and Lime Mousse

Lemon and Lime Mousse

(serves 8)

Ingredients:

4 eggs, separated
225 g caster sugar
zest of two lemons
100 ml lemon juice
zest and juice of one lime
4 sheets of gelatine
300 ml crème fraîche
250 g raspberries (fresh or frozen)

Method:

Put the gelatine in cold water to soak. Put some raspberries into each of eight dessert bowls.

Whisk egg whites until they form stiff peaks and put to one side.

Put sugar, egg yolks, lime juice, lemon and lime zest into a large bowl and whisk with an electric mixer for four minutes, until light and fluffy. Gradually add the lemon juice and mix in well.

Boil 100 ml water in a small pan, take off the heat and dissolve the gelatine in the hot water. Stir into the lemon mixture. Next stir in the crème fraîche and fold in egg whites, using a hand whisk. Pour into the dessert bowls and leave to set in the fridge for at least four hours.

When ready to serve, crush the remaining raspberries with a fork, mix in sugar and lemon juice to taste and drizzle over the set mousse.