Lemon mousse is the type of dessert that makes your mouth water every single time. I’ve updated my old recipe and created a dessert with flavors of white chocolate, a touch of mint and thyme on a crispy pastry base. I used these bordelaise moulds to shape the mousse.
LEMON MOUSSE WITH WHITE CHOCOLATE AND THYME
6 SMALL CAKES
ALMOND SHORT CRUST PASTRY WITH THYME:
125 G FLOUR
25 G WHOLE ALMONDS, UNBLANCHED
5 SPRIGS OF FRESH THYME
60 G ICING SUGAR
75 G COLD BUTTER
1 PINCH OF SALT
25 G WHOLE EGG
Blend the almonds to a fine crumb with the thyme.
Combine flour, icing flour, butter and salt in the blender and blitz it quickly in short bursts.
Collect the dough with the egg in the same manner.
Roll out the dough between two pieces of baking paper and let it rest in the refrigerator for a minimum of 1 hour.
Roll out the cold dough to a thickness of 2-3 mm.
Cut out 6 circles of 9 cm and prick them with a fork.
Save the rest of the dough for another project, or bake it to make spicy cookies.
Bake the bases for 10-15 minutes at 175 degrees celcius until golden.
½ SHEET GELATINE
140 G WHITE CHOCOLATE
2 EGG YOLKS
15 G SUGAR
80 G HEAVY CREAM 38%
½ TSP SUGAR
10 LEAVES OF MINT
Soak the gletine in cold water, 5-10 min.
Pound mint leaves and ½ tsp. sugar together with a mortar until the sugar has dissolved.
Gently melt the chocolate.
Whisk egg yolks and sugar together in another bowl.
Heat the cream to the boiling point and whisk it into the egg yolks.
Pour the mixture back into the pot and heat it to 83-85 degrees, while stirring. Remove the pot from the heat and sift the cream thorugh at fine mesh sieve.
Squeeze the water out of the gelatine and melt it in the cream.
Pour the cream over the chocolate and mix it with a dough scraper until the mixture comes together.
Stir in buttermilk and mint puree and blend the cream with an immersion blender.
Divide the cremeux into 6 hemispherical shapes of 4 cm in diameter. Save the rest for another delicious dessert.
Cover with cling film and place the mould in the freezer until the cremuex is completely frozen, minimum 4 hours.
2½ SHEETS GELATINE
75 G LEMON JUICE
200 G HEAVY CREAM 38%
THE SEEDS OF 1 VANILLA POD
25 G PASTEURISED EGG WHITES
45 G PASTEURISED EGG YOLKS
35 G ICING SUGAR
Soak the gelatine in cold water for 10 min.
Heat the lemon juice and melt the gelatine therein.
Pour the lemon juice into a bowl and allow it to cool until it is room temperature.
Whip the cream and vanilla seeds to soft peaks, do not whip it too much, otherwise lumps of whipped cream will appear in the lemon mousse.
Whisk whites, yolks and icing sugar for a light and creamy mixture.
Mix 1/3 of the eggnog with the cooled lemon juice and fold it in with a rubber spatula.
Pour the lemon mixture into the rest of the egg yolks and gently fold it together without knocking out too much air.
Fold the whipped cream into the cream a little at a time with the spatula.
Fill 6 silicone moulds with the lemon mousse to about 1 cm below the edge and tap the mould lightly against the table top to remove any air holes.
Gently push the frozen hemispheres out of the mould and press them down into the center of the mousse.
Smooth out the surface of the mousse, so it’s even, and cover the mould with cling film.
Place the mould on a cutting board to make it easier to move and place it in the freezer for a minimum of 4 hours, until the mousse is completely frozen.
Gently push the cakes out of the moulds and place them in the center of the pastry bases.
50 G WHITE CHOCOLATE
5 ML FLAVOUR NEUTRAL OIL
FRESH THYME SPRIGS
Melt the chocolate and mix it with the oil.
Decorate the cakes with the chocolate and allow the mousse to thaw in the fridge.
Before serving, decorate the cakes with sprigs of fresh thyme.