Name: Lemon & raspberry mousse with pistachio & ginger shortbread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 200ml double cream; 1 lemon zested; 200g lemon curd; 100ml thick Greek-style yogurt; 200g frozen raspberries defrosted; ½ tbsp icing sugar; 100g softened butter plus extra for the tin; 50g caster sugar plus ½ tbsp; 1 tsp ground ginger; 25g crystalised ginger finely chopped; 25g pistachios roughly chopped; 175g plain flour

Lemon & raspberry mousse with pistachio & ginger shortbread served in dessert glasses

200ml double cream
1 lemon
zested
200g lemon curd
100ml thick Greek-style yogurt
200g frozen raspberries
defrosted
½ tbsp icing sugar

For the shortbread

100g softened butter
plus extra for the tin
50g caster sugar
plus ½ tbsp
1 tsp ground ginger
25g crystalised ginger
finely chopped
25g pistachios
roughly chopped
175g plain flour

Method

step 1
Heat the oven to 180 C/ 160 C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
step 2
Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin – it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
step 3
To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
step 4
Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
step 5
To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.