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Lemon Mousse with Raspberry Coulis

Richard Phillips, Sky Taste

200g lemon juice
125 double cream
30g flour
275g sugar
6 egg yolks
6 egg whites
3 leaves of soaked gelatine
finely grated zest of 3 lemons
6 egg whites

1. Bring to the boil the lemon juice and double cream.

2. Mix the flour, 75g of the sugar and egg yolks. Then add the the boiled juice and cream to the mixture and mix well before returning to the heat. Cook out for a few minutes.

3. Pour onto the soaked gelatine, add the lemon zest and mix well.

4. Then fold in an Italian meringue made from egg whites (whisked to peak). Take 200g sugar (boiled to soft ball stage) and add sugar to the whisked egg whites a little at a time.

5. Pour into desired moulds and allow to set for 6-8 hours. Garnish with a few fresh raspberries and a few drops of raspberry coulis.

Raspberry coulis

Very quick and easy to make, and versatile too. From Leith’s Cookery Bible.

340g/12 oz raspberries
juice of ½ lemon
70ml/2½ fl oz sugar syrup

Blen all the ingredients together in a food processor or blender, and strain through a chinois or fine-meshed sieve. Thicken if necessary by boiling rapidly in a heavy saucepan, whilst stiring continuously.