Teacup treats

February's bake in my Bake and Make series and this is perfect for those who love a bit of tangle in their desserts. A lemon mousse in a teacup... Teacups!!!

 

Now don't panic if you don't have teacups, you can use mugs, ramekins, Martini glasses or something along those lines. 

 



Lemon Mousse!!!!

This BBC Food recipe by Sophie Dahl (granddaughter of one of my favourite authors Roald Dahl), this lemon mousse is so easy to make, needing only six ingredients to make this delicious treat.

 

So here is 'Lemon Mousse in teacups'...

This recipe is from BBC Food and Sophie Dahl, no copyright infringement intended!

 

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Serves: 6-8

 

Ingredients

 

4 medium eggs, separated

250g/8oz caster sugar

3 lemons, zest and juice

5tbsp cold water

15g/1/2oz powdered gelatine

300ml/1/2 pint double cream

 

Method

1. Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has dissolved and the mixture has thickened a little. (If you do not have an electric whisk, whisk by hand in a glass bowl set over a pan of hot water. When the mixture has thickened, remove the bowl from the pan and whisk until cool.)
2. Place cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted. Remove from the heat and leave to cool slightly.
3. In a separate bowl, lightly whip the cream until soft peaks form when the whisk is removed. Stir the melted gelatine into the cream and fold into the egg yolk mixture.
4. Whisk the egg whites in a separate bowl with an electric hand-whisk until soft peaks form when the whisk is removed.
5. Place the bowl with the egg yolks inside a bigger bowl filled with ice-cold water. Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon. Stir the mixture until it begins to thicken, then pour into a glass bowl and refrigerate for one hour, or until set then serve.

And the final tasty treat...

 

 

You can decorate the mousse anyway you want.
Sophie uses chopped toasted almonds but I think this would be perfect with strawberries and raspberries to even out the sweetness of the mousse.

The creaminess of the mousse with the hint of lemon is just so refreshing in your mouth, great for a little dessert after a heavy meal (if you have room).

This is perrrfect for Easter time, you can crumble some chocolate on top and put some Mini Eggs so it looks like a nest or just as a treat on a summers day.

 

Well there you have it! Second bake of the year!

Keep your eyes peeled for my make of the month!!!

Until next time

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