Skip to contentSkip to footer

Lemon mousse with sereh and black pepper

Infusing the lemon base with lemongrass and black pepper gives this lemon mousse a special flavour.

In this recipe, we use lemon purée from Les vergers Boiron. As a chef, you can rely on consistent quality and pure products without additives when you work with the purées and coulis from Les vergers Boiron.

Makes 1000 g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Egg

Ingredients

  • pieces lemongrass, bruised
  • black pepper
  • 250 lemon purée, Les vergers Boiron
  • 250 whipping cream
  • 75 egg yolk
  • 140 sugar
  • 12 gelatin leaves, soaked in cold water
  • 300 whipping cream

Preparation method

  • Add the lemon purée, whipping cream, lemongrass and black pepper to a pan and put on low heat without boiling to infuse.
  • Remove the pan from the heat and let simmer for half an hour.
  • Meanwhile, stir the egg yolks into the sugar.
  • Sieve the lemon mixture and mix with the egg yolk base while stirring with a whisk.
  • Cook until a crème anglaise forms.
  • Dissolve the gelatine in the warm mixture, strain and pour into a mixing bowl.
  • Now beat the 300g whipping cream to soft peaks.
  • Cool the bowl with the base using a bowl of ice until the base begins to set.
  • In three steps, mix the whipped cream through the base, and pour into the desired moulds.
  • Freeze until the mousse is completely frozen.
  • Preferably let the mousse thaw gently on the plate before serving.

Serving suggestions

  • Delicious in a dessert with components of strawberry, fennel, and white chocolate.
  • Pairs well with vanilla, rhubarb, and lime leaf.
  • Perfect with thyme, mandarin, and rosemary.