Desserts Recipes - Iced Honey and Lemon Mousse Recipe

Ingredients

SERVES 4

• 4 1/2 large lemons

• 1 egg white

• 6 tablespoons clear honey

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Method:

1. Trim the stalk end from 4 of the lemons so they stand up. Cut off the tops and put to one side.

2. Using a knife and a teaspoon, score around the insides of the lemons and scrape out the flesh.

3. Put the flesh into a blender or food processor and blend until smooth, then strain into a jug. Put the hollowed lemon skins and tops on a small tray and freeze.

4. Finely grate the zest of the half lemon and set aside. In a bowl, whisk the egg white until stiff peaks form.

5. Gradually whisk in the honey until the mixture is thick and shiny. Slowly whisk in 75ml/3fl oz of the lemon juice and fold in the zest.

6. Transfer to a freezer container and freeze for 2 hours, until frozen 2.5cm/1in from the sides of the container.

7. Scrape into a bowl and beat until smooth. Cover with Clingfilm and freeze until set.

8. Spoon into a piping bag and pipe into the frozen lemon skins. Add the tops and freeze until ready to serve.