Lemon Mousse with Figs (Vegetarian)
Looking for the perfect dinner party dessert? Look no further! I made these recently and they are truly scrumptious!
You can make them well in advance and they will impress any dinner guest - a good punch of zesty lemon freshness offset with luxurious sweetness from the honey-coated figs. With warm vs. cold and sweet vs. sour, this dish really dances on the palate. For an extra level of flavour, I used a lavender honey but just use the best you can afford
Lemon Mousse with Figs
Serves 4
50g honey (I used lavender honey)
5 figs, quartered
For the base:
70g caster sugar
zest of 2 lemons
1 large egg, beaten
For the mousse:
3 gelatine leaves (use 1 tbsp agar agar powder for a vegetarian substitute)
40ml lemon juice
3 egg whites
40g caster sugar
120g low-fat cream cheese
1 tbsp crème fraîche
Mix together the ingredients for the base in a heatproof bowl. Make a bain marie by setting the bowl over a saucepan of simmering water, then heat the mix, stirring, for a few minutes until it starts to thicken. Allow to cool, then chill in the freezer while you prepare the rest.
Soak the gelatine leaves in a bowl of very cold water to rehydrate. When it has had five minutes, remove it from the water, squeezing out any excess. Gently warm up the lemon juice in a small saucepan, add the gelatine and stir until dissolved. Remove from the heat and set aside.
Next mix the sugar and egg whites into a large heatproof bowl and set it over a saucepan of hot water. Simmer for a couple of minutes, whisking constantly, until the sugar has dissolved and the mixture is 60C/140F. Remove from the heat and whisk the meringue until stiff peaks form and the mixture is cool.
Stir today the cream cheese and crème fraîche in a mixing bowl until smooth. Mix in the base from the freezer, then add the gelatine/lemon juice and mix until smooth. Lastly, fold in the meringue. Spoon the mix into small glass dishes and leave to set in the fridge for 2-3 hours.
When you're ready to serve, put the honey in a pan, add the figs and toss them over a low heat for a couple of minutes until evenly coated. Divide between the bowls and serve.
You can make them well in advance and they will impress any dinner guest - a good punch of zesty lemon freshness offset with luxurious sweetness from the honey-coated figs. With warm vs. cold and sweet vs. sour, this dish really dances on the palate. For an extra level of flavour, I used a lavender honey but just use the best you can afford
Lemon Mousse with Figs
Serves 450g honey (I used lavender honey)
5 figs, quartered
For the base:
70g caster sugar
zest of 2 lemons
1 large egg, beaten
For the mousse:
3 gelatine leaves (use 1 tbsp agar agar powder for a vegetarian substitute)
40ml lemon juice
3 egg whites
40g caster sugar
120g low-fat cream cheese
1 tbsp crème fraîche
Mix together the ingredients for the base in a heatproof bowl. Make a bain marie by setting the bowl over a saucepan of simmering water, then heat the mix, stirring, for a few minutes until it starts to thicken. Allow to cool, then chill in the freezer while you prepare the rest.
Soak the gelatine leaves in a bowl of very cold water to rehydrate. When it has had five minutes, remove it from the water, squeezing out any excess. Gently warm up the lemon juice in a small saucepan, add the gelatine and stir until dissolved. Remove from the heat and set aside.
Next mix the sugar and egg whites into a large heatproof bowl and set it over a saucepan of hot water. Simmer for a couple of minutes, whisking constantly, until the sugar has dissolved and the mixture is 60C/140F. Remove from the heat and whisk the meringue until stiff peaks form and the mixture is cool.
Stir today the cream cheese and crème fraîche in a mixing bowl until smooth. Mix in the base from the freezer, then add the gelatine/lemon juice and mix until smooth. Lastly, fold in the meringue. Spoon the mix into small glass dishes and leave to set in the fridge for 2-3 hours.
When you're ready to serve, put the honey in a pan, add the figs and toss them over a low heat for a couple of minutes until evenly coated. Divide between the bowls and serve.
gelatine is not vegetarian
ReplyDeleteGood spot! Thank you! I have updated the recipe...
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