Lemon & raspberry mousse with pistachio & ginger shortbread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 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.
