Lemon mousse
- Preparation and cooking time
- Prep:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 300g or 312g jar good-quality lemon curd(we used Tiptree)
- zest 1 lemon
- 300ml pot whipping or double cream
- Optional: 25g lemon shortbreador crunchy lemon flavoured biscuits, plus extra to serve, if you like
Nutrition: per serving
- kcal354
- fat24g
- saturates13g
- carbs35g
- sugars23g
- fibre0g
- protein2g
- salt0.14glow
Method
step 1
Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
step 2
Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.
