Recipe: Mousse au citron
Use sweet, waxy, yellow-skinned lemons and a good quality neutral-flavoured honey to make this mousse au citron.
Serves 6 / Preparation 20 minutes / Cooking 10 minutes
juice of 2 lemons (75ml) plus 2 tablespoons extra
90g neutral-flavoured honey plus 1 teaspoon extra
1 teaspoon vanilla bean paste
2 egg yolks
⅓ cup thick Greek-style yoghurt
¾ cup cream
The night before you serve this dessert, in a small bowl whisk together 2 tablespoons lemon juice, 1 teaspoon honey and the vanilla bean paste.
Cut the blueberries in half and add to the vanilla mixture. Stir to coat and leave on the bench overnight.
Put the egg yolks in a small metal bowl, whisk in the whole egg, add 75ml lemon juice and 90g honey and whisk again until combined.
Set over a saucepan of water. Stirring the mixture continuously, bring the water to the boil then reduce to a simmer and cook for 5 minutes or until thick. Remove from the heat and cool before stirring in the yoghurt.
In a clean bowl, whisk the cream until stiff peaks form then gently fold this into the lemon mixture. Layer the mousse au citron and the blueberries into 6 small glasses.