This tart mousse is a great way to use up extra lemons this season. 

Words: Ruth Pretty

Former Wellington City Missioner and ex chef, and 2011 Wellingtonian of the Year, Sir Des Britten, gave me this clever recipe. In summer accompany with fresh raspberries but it is extremely refreshing on its own. Particularly good when made with Meyer lemons.

Serves 6

INGREDIENTS

1 tablespoon gelatine powder
2 tablespoons water
3 tablespoons + 1 teaspoon sweet white wine (a dessert-style wine)
1/2 cup + 4 ½ tablespoons castor sugar
finely grated zest 3 lemons
5 tablespoons lemon juice
4 eggs, separated

METHOD

Sprinkle gelatine over water in a small bowl and leave for 5-10 minutes or until gelatine has absorbed water and become sponge like.

In a small pot set over a low heat place wine, sugar, lemon zest and juice and stir until combined. Remove from heat and, while still warm but not hot, add gelatine sponge and stir until gelatine is dissolved.

Whisk egg yolks until thick and light. Slowly pour warm lemon and gelatine mixture into egg yolks, whisking continuously.

Beat egg whites until stiff peaks form and gently fold into egg yolk mixture. Pour mixture into a jug with a good pouring spout and pour to three-quarters fill 6 x 290ml wine glasses.

Chill for 2-4 hours or overnight until set. When set a jelly will form on the base of the glass and a mousse-like froth will form on the top. (Alternatively set frippery in a 900ml mould which will require setting overnight.)