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Lemon and White Chocolate Mousse with Lemon Curd and Shortbread

Serves 6
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the White Chocolate and Lemon Mousse, place the white chocolate and cream into a medium bowl and place over a saucepan of simmering water. Stir regularly until smooth and combined. Remove the bowl from the heat and add the lemon zest. Set aside to cool.
  • Place the egg whites into the bowl of an electric mixer fitted with a whisk attachment and whisk to firm peaks.
  • Working quickly, fold the chocolate mixture through the egg whites then transfer mixture to a piping bag and set aside in the fridge.
  • For the Lemon Curd, place egg yolks, sugar, lemon juice and zest into a medium bowl and place over a saucepan of simmering water. Whisk constantly for 2-3 minutes until slightly thickened.
  • Remove from the heat, add the butter, one cube at a time, whisking between each addition. Continue to whisk until the curd is thick enough to pipe, about 2 minutes. Pass through a fine sieve into a bowl to cool then transfer to a piping bag and set aside in the fridge.
  • For the Vanilla Shortbread, place ingredients into a medium bowl. Use your fingertips to pinch the mixture together until it forms a soft buttery dough.
  • Press the dough out onto a lined baking tray and bake until golden and brown on the edges, about 12-15 minutes.
  • Remove from the oven and use the edge of a spoon to break the shortbread into small pieces. Set aside to cool.
  • For the Grand Marnier Mango, place the Grand Marnier into a small saucepan, place over a medium heat and bring to a simmer. Simmer for 2-3 minutes until slightly reduced. Remove from the heat and cool slightly.
  • Place the mango and citric acid into a small bowl and mix well. Crush the mint leaves between your fingertips then tear into small pieces and add to the mango. Pour over the reduced Grand Marnier. Mix to combine, cover with cling wrap and set aside in the fridge.
  • For the Lemon Cups, trim 1cm off the top of each lemon to expose the flesh. Cut 1-2mm of skin from the base, without exposing the flesh, to create a flat base.
  • Use a paring knife to cut the flesh out of each lemon then use a small spoon to scoop out the flesh and membrane. Rinse each lemon well under running water. Drain on paper towel.
  • Place butter into a medium saucepan and melt over a low heat until it begins to bubble and brown. Add the hollowed lemons and fry the outside of the lemons, turning constantly, until they are browned and the juices are bitter, about 3-4 minutes.
  • Remove the lemon cups from the saucepan and drain on paper towel. Place onto a small tray and place into the freezer until firm, approximately 20 minutes.
  • To serve, fill each lemon cup with 3 teaspoons of the crumbled Vanilla Shortbread and 2 tablespoons of White Chocolate and Lemon Mousse. Top with some pieces of Grand Marnier Mango and pipe on some Lemon Curd. Garnish with pansy petals.

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