This stunning dessert is made up of two equally impressive components. A tangy lemon and lime gelée is perfectly balanced by the light as a feather, lightly spiced chocolate mousse.
The Lindt Maitre Chocolatiers newest creation, Lindt Excellence Ginger is a beautifully balanced chocolate, which is enhanced with the subtle spice of ginger leaving a refreshing clean richness on your palette as well as a rich pepperiness. The combination of the two creates a truly majestically dessert.
FOR THE GELÉE:
2 lemons, juice and zest (approx. 50ml of juice)
150ml quality lime cordial
5 each gelatine leaf, gold grade
FOR THE MOUSSE:
3 eggs (whites only)
15g caster sugar
120g Lindt Excellence Ginger
60g Crème Fraiche/ can be substituted with sour cream
1 Combine lemon juice, water and cordial, add sugar and check for sweetness.
2 Place gelatine leaf in ice water and allow to quill for 10-15 minutes. Remove leaves and squeeze out excess water.
3 Heat up a quarter of the jelly mixture and dissolve gelatine leaves.
4 Once dissolved stir into remaining jelly. Set aside and allow to settle slightly.
5 Once jelly is beginning to set, divide into serving glasses and place in the fridge to set.
6 For the mousse, place 3 egg whites in an electric mixer with a whisk attachment and add a pinch of salt. Whip up egg whites until soft peaks form, slowly rain in sugar and whip to create a stiff meringue.
7 Gently melt the chocolate over a water bath or in the microwave.
8 In a bowl, briefly soften the crème fraiche with a rubber spatula.
9 Mix chocolate into crème fraiche and gently fold the meringue under the chocolate mixture, retaining as much air in the mixture as possible.
10 Top the jelly with chocolate mousse and place in the fridge for 15 -20 minutes to set.