Feeling like dessert? Try lemon mousse with orange jelly and lemon crumble.
Ingredients
Lemon Mousse
- Lemon, 0.5
- Powdered sugar, 40 g
- 30% cream, 200 g
- Water, 25 g
- Gelatin, 10 g
Orange Jelly
- Oranges, 2
- Brown sugar, 15 g
- Water, 40 g
- Gelatin, 4 g
Lemon Crumble
- Lemon, 0.5
- Brown sugar, 60 g
- Butter, 70 g
- Wheat flour, 140 g
Decoration
- Orange, 160 g
- Raspberries, 60 g
Preparation
Lemon Mousse Whip the well-chilled cream until stiff peaks form. Add powdered sugar and grated lemon zest to the whipped cream, mix gently. Dissolve the soaked gelatin in the microwave. Add the dissolved gelatin and lemon juice to the whipped cream mixture. Gently mix. Transfer the prepared mixture to a piping bag and pipe into jars. Smooth the surface of the mousse in the jars and refrigerate for about 30 minutes until set.
Orange Jelly Fillet the oranges. Place the orange fillets in a saucepan, squeeze any remaining juice from the fruit into the saucepan as well, then heat. Add brown sugar. Bring to a boil, stirring occasionally. Remove the boiled oranges from the heat, then add the dissolved gelatin to them. Mix. Blend the mixture using a hand blender. Allow the jelly to cool to room temperature.
Pour the lemon mousse into jars using a spoon. Return the mousse with the jelly to the refrigerator for another 30 minutes.
Lemon Crumble Place butter, brown sugar, and grated lemon zest in a bowl. Mix the ingredients with your hands. Once combined, add 70 g of flour. Mix everything by hand. Then add lemon juice and the remaining flour. Combine all the ingredients and knead.
Sprinkle the crumble onto a baking tray lined with parchment paper and bake at 170°C (convection) for 10-12 minutes. Allow the baked crumble to cool.
Serving Sprinkle the cooled crumble over the prepared desserts. Decorate with orange slices and raspberries.
