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Tangy citrus mousse with cherry compote and almond biscuits
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Prep Time:
415 minutes
Cook Time:
45 minutes
Total Time:
460 minutes
Luscious lemon mousse topped with sweet cherry compote for a delightful dessert.
Ingredients:
  • 2 x 125g punnets blueberries
  • 500g cherries, pitted
  • 275g caster sugar
  • 4 eggs, separated, plus 4 extra yolks
  • Finely grated zest of 1 lime, plus 1/4 cup (60ml) lime juice
  • 125ml lemon
  • 40.00 ml limoncello (see note)
  • 125ml thickened cream
  • 75g unsalted butter, softened
  • 110g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 20.00 ml amaretto liqueur
  • 110g plain flour
  • 105g almond
Instructions:
  • In a saucepan over medium-high heat, combine berries, cherries, 1/4 cup (55g) sugar, and 1/4 cup (60ml) water. Boil, then simmer on medium-low, stirring occasionally, for 30-35 minutes until reduced by half. Allow it to cool completely.
  • In a large heatproof bowl set over gently simmering water, combine 8 yolks, citrus zests, citrus juices, and 1 cup (220g) sugar (keep some lemon zest aside for garnish). Whisk for 8-10 minutes until the mixture thickens and becomes glossy. Allow it to cool slightly before serving.
  • Whisk 4 egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the yolk mixture in 3 batches, then fold in the limoncello and whipped cream.
  • Divide the cooled cherry compote evenly among six 300ml serving glasses or jars, then add a dollop of the citrus mousse on top. Refrigerate overnight.
  • The following day, heat the oven to 180°C and prepare 2 baking trays with baking paper.
  • In an electric mixer, cream the butter and sugar until thick and pale. Add the egg, vanilla seeds, and amaretto, and mix until combined. Sift in the flour and almond meal, then stir to combine. Transfer the batter into a piping bag fitted with a 1cm nozzle. Pipe 18 strips, each 6cm long, onto baking trays with a 5cm gap between each. Sprinkle with flaked almonds and bake for 12 minutes or until golden. Allow to cool on a wire rack.
  • Finish the mousse with an extra dollop of cream and a sprinkle of reserved zest, then enjoy with biscuits on the side.

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