A delightful summer dessert that is light and refreshing. Ideal to serve at the end of a wonderful meal.
3 Lemons (grated rind and juice)
1 Small Orange (grated rind and juice)
6 eggs (separated)
1 cup caster sugar
2 teaspoons gelatine powder (dissolved)
1 teaspoon vanilla essence
600 ml thickened cream (whipped)
Preparation Time: 30-40 minutes + 6-8 hours refrigeration
Cooking Time: 5 minutes (approximately)
Serves: 6-8 people
In a bowl place the egg yolks, lemon rind and orange rind. Add half the caster sugar, vanilla essence and whisk thoroughly until the mixture becomes light and creamy. In a heatproof bowl place the lemon juice, orange juice and sprinkle the gelatine. Place the bowl over a pan of water and bring to a gentle simmer. Ensure the gelatin has completely dissolved in the juice. Remove the bowl from the heat, allow to cool for approximately 10 minutes. Stir the juice and gelatine into the egg yolk mixture.
In a separate bowl, whip the cream until soft peaks form. Fold into the egg yolk mixture and set aside.
Whisk the egg whites until stiff peaks form, gradually whisk in the remaining caster sugar until stiff and glossy. Working quickly, lightly fold the egg whites into the egg yolk mixture until well combined. Pour into the prepared dish, smooth the top and chill for 6-8 hours.
When the mousse has set, sprinkle with ground toasted pistachios and decorate with edible flowers (I used Marigold petals).
You can dissolve the gelatine in lemon and orange juice quickly by placing it in the microwave. On full power, for 30 seconds, stir between the bursts until it is fully dissolved. Alternatively, to assist the gelatine and juice to cool down a little quicker, place in the fridge or freezer for a few minutes.
By using a hand whisk in gently motions, to combine the cream, egg yolk mixture and egg whites at the required stages will smooth out the mixture quickly.
For this recipe I used large free range eggs.
Individual glasses, decorative bowls can also be used to serve this wonderful dessert.