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Lemon mousse with ginger crumb

Lemon mousse with ginger crumb

2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
These fluffy, tangy lemon desserts are perfect for entertaining. Make them the day before, then simply sprinkle over the gingery biscuit crumbs just before serving. Too easy!

Ingredients

Egg(s)

3 medium, separated

Lemon(s)

4 medium, squeezed to make ¾ cup (185ml juice)

Monk fruit sweetener

½ cup(s), (110g)

Reduced fat oil spread

25 g

Cornflour

20 g

Ginger biscuits

1 individual, (1 x 13g gingernut)

Instructions

  1. Whisk egg yolks, lemon juice, sweetener and oil spread in a small saucepan over medium-low heat for 2-3 minutes, until spread melts and mixture combines. Whisk in cornflour. Continue to cook, whisking constantly, until mixture boils and thickens. Remove from heat and strain into a large bowl. Cover and cool slightly, then refrigerate for 1-2 hours, until cold.
  2. Beat egg whites in a medium bowl with electric beaters until stiff peaks form. Using a large metal spoon or rubber spatula, fold one-third of the egg whites through the chilled lemon mixture, then gently fold through the remaining egg whites. Spoon evenly into 4 small dessert glasses. Refrigerate for about 3 hours or until set.
  3. Process biscuit in a small food processor to form coarse crumbs (or place in reusable snap-lock bag and crush with a rolling pin). Sprinkle biscuit crumbs evenly over mousse just before serving.

Notes

Mousse can be made ahead and kept covered in the fridge without biscuit crumbs for up to 2 days.