Radio New Zealand - Te Reo Irirangi o Aotearoa

Lemon and Gin Mousse

Chef: Lauraine Jacobs (MNZM www.laurainejacobs.co.nz) as heard on Nine To Noon Friday 11 August 2006

Tags: desserts, lemon, mousse

The tart flavour of this chilled mousse is a perfect ending to a rich meal. To obtain a perfect mousse it is important to have the beaten ingredients all at the same soft texture.

(Serves 6)

Ingredients

• 4 eggs, separated
• ½ cup caster sugar
• 1 teaspoon grated lemon zest
• 1/3 cup lemon juice
• 1 tablespoon gin
• 2 teaspoons gelatine
• ¾ cup cream
• 2 tablespoons sugar, extra
• For the decoration:
• 2 tablespoons sugar
• ½ cup water
• shreds of lemon zest

Method

Beat the egg yolks, sugar and lemon zest until thick and lemon coloured.

Combine the lemon juice and gin in a small stainless steel bowl and sprinkle the gelatine over. Dissolve gelatine by standing the bowl over a second bowl of hot water. Allow this to cool to room temperature, then gradually stir into the egg and sugar mixture.

Beat the cream until soft peaks form. Fold this into the mousse mixture. Beat egg whites until soft peaks form, gradually beating in the extra sugar. Fold into mixture in two batches. Pour into 6 glasses and refrigerate overnight.

To make the lime decoration, dissolve the 2 tablespoons of sugar in the water and then bring to a simmer in a small saucepan. Add the shreds of lemon zest and simmer for 5 minutes. Remove zest and place a few shreds in the middle of each dessert.

Suggested Wines to Go With Today's Recipe

Champagne

Domaine Chandon NV Methode Traditionelle

Deutz Marlborough Cuvee NV

Twin Islands Brut NV

Cuvee Dom Perignon 1998