The head pastry chef of the "Poulette" patisserie in Athens, Katerina Liva, teaches us how to easily make a delicious and aromatic lemon mousse.
Materials
100 gr. butter
1 vanilla
150 gr. flour
For the lemon mousse
170 gr. sugar
130 gr. lemon juice
170 gr. eggs
170 gr. butter
450 gr. whipped cream
For the cream tea
250 gr. whipping cream
1 Earl Gray tea bag
30 gr. powdered sugar
Procedure
Step 1
Lemon biscuit: In the bowl of the mixer, beat the cold butter, salt, vanilla, lemon zest and flour until it acquires a sandy texture. Add the egg in two batches. Leave the dough in the refrigerator to rest for 20 minutes.
Step 2
Lemon mousse: Add the sugar, lemon juice and eggs to a saucepan. Mix and boil the cream (82°C with a pastry thermometer). Remove from the heat, strain the mixture and once it has cooled slightly (60°C), incorporate the butter, frozen and chopped, with a blender.
Step 3
Tea cream: Boil the milk cream. Add the tea and extract for 3 minutes.
Step 4
Remove the tea. Freeze the cream until it reaches 4°C. Pour it into the mixer until it hardens. Add 1 tsp. spoonful of cream into each glass and decorate with a lemon cookie.
READ MORE: Mosaiko filled with ice cream and hazelnuts.
