Katie Quinn2 Comments

Lemon, lime + ginger mousse with hazelnut crunch

Katie Quinn2 Comments
Lemon, lime + ginger mousse with hazelnut crunch
WKA_LEMON-CRUNCH-MOUSSE_P.jpg

These mousses are wonderfully zingy and light ~ perfect for a summer’s day. I like to serve them in mismatched vintage glass jars. They’re also a great dessert to take on a picnic as they’re nice and portable.

INGREDIENTS /

1 1/2 cups (210g) hazelnuts
8 savoiardi biscuits
300ml pure (whipping) cream
50g caster sugar
1 x 1cm piece ginger, peeled + finely grated (about 1/4 teaspoon grated ginger)
finely grated zest + juice of 1 lemon + 1 lime, plus extra zest removed in thin strips using a citrus zester, to serve
2 free-range egg whites

METHOD /

Preheat the oven to 180˚C fan-forced. Place the hazelnuts on a baking tray and roast them for 10 minutes until lightly golden.

Place the savoiardi biscuits into a zip-lock bag and, using a rolling pin, crush them into medium crumbs. Place 1 1/4 cups (175g) of the roasted hazelnuts (reserving the rest for garnishing) in a separate zip-lock bag and crush them to a fine texture using a rolling pin; alternatively, you could use a mortar and pestle or gently whizz them in a food processor if you prefer. Combine the biscuit crumbs and nuts and mix well, then spoon a generous tablespoon into each serving jar, glass or bowl, and set aside.

Meanwhile, whisk the cream, sugar, ginger and citrus juices and zests together in a large mixing bowl until just thickened (the mixture should have a similar consistency to lightly whipped cream). Using an electric mixer, beat the egg whites until soft peaks form then, using a spatula or a large spoon, gently fold the whisked egg whites into the cream mixture. Transfer to a large jug and pour into the serving jars, glasses or bowls, then leave to set in the fridge for 3–4 hours.

Roughly crush the remaining 1/4 cup (35 g) of hazelnuts and scatter on top, then sprinkle with thin strips of lemon and lime zest and serve.