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.
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