Lemon mousse with gin & lemon jelly

Lemon mousse with gin and lemon jelly

This refreshing layered dessert is an ideal choice to end a rich meal

By , 21 September 2015

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Lemon mousse with gin and lemon jelly
  • 1 Hour
  • Serves: 6
  • Price: 73p per serving
Nutritional Info
Each 173g serving contains
  • Energy

    1029KJ

    246KCAL

    12%
  • Fat

    11.4g

    med

    16%
  • Saturates

    6.2g

    high

    31%
  • Sugars

    22.5g

    med

    25%
  • Salt

    0.17g

    low

    3%
of your reference intake.
Typical energy values per 100g: 595kJ/142kcal.
Ingredients
  • 8 leaves Dr. Oetker Leaf Gelatine
  • 500ml Chosen by you Lemonade (don't use diet lemonade: it won't set properly)
  • 100ml gin
  • 140ml lemon juice
  • 3 large eggs, separated
  • 150g caster sugar
  • 3 lemons, zest of
  • 150ml double cream
  • Mint leaves, to decorate
Method
  • To make the jelly, lay 5 gelatine leaves in a shallow dish. Cover with cold water and leave to soak for 5 minutes.

  • Discard the water and gently squeeze the gelatine to remove excess moisture. In a pan, heat 150ml of the lemonade until hot but not boiling. Remove from the heat, add the gelatine and stir until dissolved.

  • Put the gin and the rest of the lemonade in a jug. Add the gelatine mixture and stir. Divide between 6 glasses and chill until set.

  • For the mousse, soak the remaining gelatine as before. Squeeze out excess water, then put the gelatine in a small pan with half the lemon juice. Heat very gently until dissolved; be careful not to heat near boiling point.

  • Meanwhile, put the yolks, remaining lemon juice and 100g of the sugar in a large bowl. Stand the bowl over a pan of simmering water, making sure the base doesn't touch the water. Whisk with an electric hand mixer until thick and mousse-like. Remove the bowl from the pan and continue whisking until only slightly warm.

  • Whisk in the dissolved gelatine and most of the lemon zest, reserving some for decoration.

  • Wash and thoroughly dry the whisk beaters, then whisk the egg whites to form stiff, glossy peaks. Add the last 50g sugar and whisk again until stiff.

  • In another bowl, whip the cream until thickened but still soft - if it gets stiff, it won't fold in properly. Gently fold the cream into the lemon mixture, then fold in the egg whites, taking care not to knock the air out of them.

  • Divide between the glasses and chill until set. To serve, decorate with mint leaves and the remaining lemon zest.

    Please drink responsibly. For the facts, visit drinkaware.co.uk.