Lemon Mousse with Almond Biscotti
Category: Desserts
Serves: 4
Ingredients
For the Lemon Mousse:
| Ingredient | Quantity |
|---|---|
| Lemon juice | 60 ml |
| Gelatin sheets | 10 g |
| Fresh liquid cream | 400 ml |
| Sugar | 250 g |
| Egg whites | 150 g |
| Almond flour | 80 g |
| All-purpose flour | 30 g |
| Butter | 30 g |
| Egg whites (for meringue) | 2 |
| Vanilla bean | 1 |
| Powdered sugar | 100 g |
For the Almond Biscotti:
| Ingredient | Quantity |
|---|---|
| Almond flour | 80 g |
| Butter | 30 g |
| Sugar | 250 g |
| Egg whites | 150 g |
| Vanilla bean | 1 |
| Powdered sugar | 100 g |
Instructions
For the Lemon Mousse:
-
Prepare the Italian meringue:
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business - In a saucepan with a thick base, combine 150 g of sugar with the lemon juice and bring to a temperature of 116°C.
- While waiting for the syrup to reach temperature, begin whipping the egg whites with a stand mixer (or electric hand mixer) on medium speed until they turn white and firm.
- Once the syrup reaches 121°C, slowly pour it into the whipped egg whites while continuing to beat at medium speed. This creates the meringue.
-
-
Prepare the gelatin:
- In a small saucepan, warm 50 ml of fresh cream over low heat. Once warm, add the gelatin sheets (after squeezing out excess water) and whisk to dissolve. Remove from heat and allow it to cool.
-
Assemble the mousse:
- Whip the remaining fresh cream until stiff peaks form.
- Gently fold the whipped cream into the meringue using a spatula, moving from top to bottom to preserve the air in the mixture.
- Next, incorporate the cooled gelatin mixture into the mousse, folding carefully to avoid deflating the meringue.
- Cover and refrigerate the mousse for at least 2 hours to set.
For the Almond Biscotti:
-
Prepare the dough:
- In a large bowl, melt the butter and let it cool slightly. Add the almond flour to the melted butter and mix well.
- Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds to the butter and almond mixture.
-
Make the meringue:
- In a separate bowl, beat the egg whites until they begin to form soft peaks. Gradually add in the sugar, continuing to beat until the mixture holds firm peaks.
-
Combine the dough and meringue:
- Gently fold the meringue into the almond mixture, using a spatula to combine the ingredients without losing the volume of the meringue.
-
Shape the biscotti:
- Line a baking sheet with parchment paper. Using a spoon (dipped in water to prevent sticking), drop small portions of dough (around 10 g each) onto the baking sheet, spaced 3-4 cm apart.
- Flatten each portion into a round shape, about 7 cm in diameter and 0.5 mm thick.
-
Bake the biscotti:
- Preheat the oven to 180°C (160°C for fan ovens). Bake the biscotti for 8 minutes in a static oven, or 3-4 minutes in a fan oven, until they are slightly golden and crisp.
- Once baked, remove from the oven and immediately place the warm biscotti over a rolling pin. This will give them a curved shape as they cool and firm up.
Serving:
Once the lemon mousse has set in the fridge for 2 hours, gently remove it and spoon it into serving glasses or bowls. Place one of the almond biscotti on top or alongside the mousse for a beautiful and delicious dessert.
Pro Tip: For an extra touch of flavor, you can add a hint of lemon zest to the mousse before setting it in the fridge for a burst of citrusy brightness!
