LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD

Lemon & raspberry mousse with pistachio & ginger shortbread image

Impress dinner guests with this lemon and raspberry mousse. Served with pistachio and ginger shortbread, it's a great dessert for a dinner party

Provided by Anna Glover

Time 55m

Number Of Ingredients 12

Ingredients

200ml double cream
1 lemon, zested
200g lemon curd
100ml thick Greek-style yogurt
200g frozen raspberries, defrosted
½ tbsp icing sugar
100g softened butter, plus extra for the tin
50g caster sugar, plus ½ tbsp
1 tsp ground ginger
25g crystalised ginger, finely chopped
25g pistachios, roughly chopped
175g plain flour

Steps:

Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.

Nutrition Facts : Calories 606 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium