Lemon mousses in pots

Lemon mousse

Name: Lemon mousse
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: British
Ingredients: 300g or 312g jar good-quality lemon curd (we used Tiptree); zest 1 lemon; 300ml pot whipping or double cream; Optional: 25g lemon shortbread or crunchy lemon flavoured biscuits, plus extra to serve, if you like

Sarah Cook

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Serves 6

Easy

Prep: 10 mins

A star rating of 4.8 out of 5.44 ratingsRate

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Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends

Freezable

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Almond & lemon curd buttons

A star rating of 4.2 out of 5.40 ratings

Ingredients

Nutrition

Units:

MetricUS

300g or 312g jar good-quality lemon curd

(we used Tiptree)
zest 1 lemon
300ml pot whipping or double cream
Optional: 25g lemon shortbread

or crunchy lemon flavoured biscuits, plus extra to serve, if you like

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Nutrition: per serving

kcal354
fat24g
saturates13g
carbs35g
sugars23g
fibre0g
protein2g
salt0.14g

low

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.

RECIPE TIPS

MAKE AHEAD

You can make thse ahead of time, just store in the fridge and transfer to the freezer roughly 1-1½ hours before you plan to eat them.

Recipe from Good Food magazine, February 2010

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A star rating of 4.8 out of 5.44 ratings

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