Lemon Mousse

I have finally perfected my lemon mousse recipe, creating a stable mousse a good balance of flavour between the sour lemon, the sweet icing sugar and the smooth double cream.

Ingredients:
(serves 4... or 2 very hungry people)
juice and zest of 2 lemons (plus a little extra zest to garnish)
175ml double cream
35g icing sugar
2 egg whites

Method:
Pop the lemon juice and zest in a small, non-stick pan and reduce over a medium heat until the it forms a thick paste. Then take of the heat and allow to cool.
While the lemon paste is cooling whisk together the icing sugar and the egg whites in a large bowl until shiny and stiff.
Once cool add the lemon paste to the double cream and whisk until stiff.
Fold the lemon cream into the egg whites mix and then whisk briefly to combine and stabilise.
Finally spoon the mix into pretty cups and garnish with a little lemon zest.

Lemon Mousse Mini Cup Cakes

Here are some more cupcakes for my tea party today.

Ingredients

(makes about 24)

For the cupcakes:

50g self-raising flour

50g caster sugar

50g margarine

1/2 tsp baking power

1 egg

zest and juice of 1/2 lemon

For the lemon mousse topping:

50ml double cream

125g icing sugar

1/2 an egg white 

zest and juice of 1/4 lemon

2 drops of yellow food colouring 

Method

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 10 mins then allow to cool.

While the cupcakes are cooling make the lemon mousse topping,

Whip the cream in a large bowl until it starts to thicken.

In a separate bowl measure out the icing sugar.

Lightly whip the egg white by hand and whip to the icing sugar.

Then whip in the lemon juice and food colouring into the icing sugar and egg white mix.

Whip the lemon juice, sugar, food colouring and egg white mix into the cream bit by bit.

Continue to whisk the mix until smooth and thick.

Spoon the mousse topping onto the cooled cupcakes and sprinkle a little lemon on zest on each.