Lemon & Honey Mousse
This mousse contains only 3 ingredients and couldn't be simpler to make, the hardest part is waiting for the cream to come to the boil. For Feast Local we paired it with a Lavender & Hazelnut Biscotti from The Italian Kitchen for scooping. The dessert was followed by a selection of Hollow Teas to cleanse the palate after a rich and creamy dessert.
Ingredients
- 300 ml cream
- 1 tablespoon spring honey spring honey has a delicate flavour from all the blossoms in bloom
- juice of 1 lemon I used our homegrown Lisbon lemons which are very tart, if using Meyer lemons you might need more juice
Instructions
- Pour the cream into a small saucepan. Over a moderate heat bring to a gentle simmer. Turn the heat to low and simmer for 3 minutes. Remove from heat and stir in the honey and lemon juice until the honey has dissolved. Check the flavour adding extra honey or lemon juice to get the perfect sweet/ tart balance. Ladle into 4 ramekins or cups and place in the fridge to set for at least 4 hours or overnight until set into a mousse-like consistency.
Notes
This recipe only works with dairy cream as there is some magic that happens to the structure of the cream once it is boiled. We had several dairy-free guests so I made a whipped coconut cream mousse with lemon and honey.