Iced honey & lemon mousse
Ingredients
3
Steps
4
Serves
4
Cook Time
00-00 Min
Ingredients
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Trim the stalk end from 4 of the lemons so that they stand up. Cut off the tops and seat side. Using a knife and a teaspoon, score around the insides of the lemons and scrape out the flesh. Purée the flesh in a blender or food processor until smooth, then strain into a jug. Put the hollowed lemon skins and tops on a small tray, and freeze.
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Finely grate the zest of the 1⁄2 lemon and set aside. In a bowl, whisk the egg white until stiff peaks form. Gradually whisk in the honey until the mixture is thick and shiny. Slowly whisk in 75ml/3fl oz of the lemon juice, and fold in the zest.
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Transfer to a freezer container, and freeze for 2 hours until frozen 2.5cm/1in from the sides of the container. Scrape into a bowl and beat until smooth. Cover with cling film and freeze until set.
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Spoon into a piping bag, and pipe into the frozen lemon skins. Add the tops and freeze until ready to serve.