Lemon Mousse with Lime, Ginger & Hazelnuts
 
 
Recipe adapted slightly from What Katie Ate, p. 238. I doubled quantities to make 14 ramekins. These quantities will serve 6-8 easily. Serve with some extra Savoiardi biscuits if you like.
Recipe type: Chilled Dessert
Ingredients
  • 200g hazelnuts (without skins)print button transparent
  • 10 Savoiardi biscuits
  • 300ml whipping cream
  • 50g caster sugar
  • 2 x 1cm pieces of root ginger, peeled and finely grated
  • zest (finely chopped) and juice of one large lemon and one lime (I used a bit more as I like the citrus zing!)
  • 2 large egg whites
Method
  1. Pre-heat oven to 180°C (fan). Place the whole hazelnuts on a small roasting tin and lightly roast for around 8-10 minutes until slightly golden. Do not leave long as they burn quickly! Allow them to cool, place in a food processor and pulse and then whiz until just chopped (unevenly is fine; no need to make them powder). Tip the nuts into a bowl and then pulse the Savoiardi biscuit quickly in the processor to break them into medium-sized crumbs. Mix the biscuits and nuts but first retain around 2 tbsp of the nuts to top the desserts.
  2. Zest and juice the citrus fruit. Then, whisk the cream, sugar, citrus zest and juice, and grated root ginger until the cream is just thickening; it shouldn’t be really stiff.
  3. With scrupulously clean beaters, whisk up the eggs whites to soft peaks (not a stiff meringue). Fold the egg whites into the cream and juice mix using deep scooping motions with a large spoon. You need to fold the whites in retaining their lightness, not whisk or beat them to a smooth ‘batter’.
  4. Take the ramekin or other small dessert bowls or glasses and place a couple of dessert spoonfuls of the nut mix in the bottoms. Spoon the mousse over the top. Cover the ramekins (I used small plastic lids from yoghurt or ricotta tubs). Chill in the fridge for around 3 hours minimum before serving.
  5. To serve, just sprinkle the remaining nuts on the top along with some more citrus zest. Serve with extra Savoiardi biscuits is desired.
Recipe by The Red Bistro at https://theredbistro.com/2014/04/21/lemon-mousse-with-lime-ginger-and-hazelnuts/