Lemon Mousse with Lime, Ginger & Hazelnuts
The Red Bistro
The Red Bistro
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  • 238. I doubled quantities to make
  • 200 g hazelnuts
  • 300 ml whipping cream
  • 50 g caster sugar
  • 1 cm pieces
  • zest (finely chopped) and juice of one large lemon and one lime (I used a bit more as I like the citrus zing!)
  • 2 large egg whites
  • 3. With scrupulously clean beaters, whisk up the eggs whites to soft peaks (not a stiff meringue). Fold the egg whites into the cream and juice mix using deep scooping motions with a large spoon. You need to fold the whites in retaining their lightness, not whisk or beat them to a smooth
  • 5. To serve, just sprinkle the remaining nuts on the top along with some more citrus zest. Serve with extra Savoiardi biscuits is desired.



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