Recipe: Lemon Mousse and Berry Compote with Biscuits

Lancaster House Head Chef, Damien Ng.

Lancaster House Head Chef, Damien Ng.

Lancaster House Head Chef, Damien Ng, shows us how to make a simple, but tasty summer dessert.

With the temperatures finally warming up, and the increased availability of fresh, summer fruit now upon us, we find ourselves turning more to lighter, chilled desserts to tempt our palette. With this in mind, here’s an incredibly easy and quick-to-make pudding that the whole family should enjoy which celebrates the arrival of summer. It’s so easy; you can even get the kids involved without the risk of a ‘Kitchen Nightmare’.

Lemon Mousse with Summer Berry Compote and Home-made Ginger Biscuits

mousse

Ingredients (serves 4)

Mouse:

  • 300 ml of Double Cream
  • The Juice of 1 lemon, plus the grated zest
  • 60g of Caster Sugar
  • 2 Egg Whites
  • 250g Mixed Summer Berries
  • The juice of ½ lemon, plus grated zest
  • Icing Sugar
Ginger Biscuits:

  • 6oz of Self raising flour
  • 4oz Soft Brown Sugar
  • 1 Level tsp of Bicarbonate of Soda
  • 2oz of Butter
  • 1 heaped tsp of Ground Ginger
  • 1 tsp of Golden Syrup
  • 1 egg (whisked)
Compote:

  • 250g Mixed Summer Berries
  • The juice of ½ lemon, plus grated zest
  • Icing Sugar

Method: The Mousse

  1. Put the cream, lemon zest and sugar into a large bowl and whisk until the mixture starts to thicken.
  2. Once it’s started to thicken, add the lemon juice and whisk again until the mixture thickens further. Be careful not to whisk it too much otherwise you won’t be able to fold the egg whites in.
  3. In a separate bowl, whisk the egg whites to a soft peak, and then fold (stir) it well into the lemon mix. It’s done! Just spoon it into some small, glass tumbler glasses or bowls and pop them in the fridge. (If you’re worried about looking good on the beach this summer, you can always use Elmlea Double instead of real Double Cream. Tastes just as good, and almost half the fat!)

Method: Compote

  1. Place all the ingredients into a non-stick pan and heat very slowly for just a few minutes until everything has defrosted.
  2. Add as much icing sugar as you like to taste. But be careful not to make it too syrupy and sweet. You just need to take the bitterness off the fruit.

Method: Ginger Biscuits

  1. Place all the ingredients (except the egg) into a bowl and mix thoroughly together.
  2. Add the whisked egg slowly in small quantities until you have a stiff consistency with the mixture.
  3. Take a small piece of the mixture and roll it into a biscuit shape, about the size of a 50p coin. (Make as many as you can from the mixture) There should be plenty and you’ll have ample for the family to nibble on for the next couple of days.
  4. Place them on a baking tray and cook for 15-20 minutes at 180 degree C or gas mark 4.

Once cooked, the mousse should be chilled and ready, serve as you see fit! A small dollop of the compote on top of the mousse and then a couple of biscuits on the side is how we like to do it.

Come and experience the new menu illustrating head chef, Damien Ng’s, inventive flare whilst not forgetting the hotel’s old favourites at The Foodworks restaurant.

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