St. Clement's Mousse with Crunchy Flapjack Topping
By OcadoLife
Published on 26 April 2022
This is a refreshingly fruity yet gorgeously creamy pud.
The crunchy topping creates a buttery, crumbly contrast to the citrusy pots. Serve with a scattering of fresh berries.Time and servings
1 hr 15 minsTotal time
4Servings
1 hr 15 minsPrep time
Ingredients
- 2 heaped tsp of gelatine powder
- 8 flapjack bites
- 2 oranges
- 2 lemons
- 2 free range large eggs, separated
- 6 tbsp of milk
- 3 tbsp of caster sugar
- 300 ml of double cream
Method
Step 1
Grate the zest of the oranges and lemons into a small saucepan. Squeeze their juice into a bowl.Step 2
Add the milk, caster sugar, egg yolks and gelatine to the zest. Use a hand blender or small whisk to whizz together for a few seconds. Stir over a gentle heat for 3-4 minutes until just scalding but not boiling.Step 3
Whisk into the lemon and orange juice together with half the cream. Cool then cover and chill for around 1 hour or until it becomes syrupy.Step 4
Meanwhile crumble the flapjack bites into a non-stick frying pan. Toss around over a medium heat until the pieces become deep golden brown and smell toasted. Cool, then store in a lidded container until ready to use.Step 5
In a clean bowl using clean utensils whisk the egg whites until they form soft peaks. Gently fold into the citrus cream. Whip the remaining cream until thickened, then fold into the mixture.Step 6
Divide between 4 individual glasses (or 8 small glasses or ramekins).Cover and chill for 2-3 hours or overnight.Step 7
Just before serving sprinkle the creams generously with the crunchy flapjack crumble. Enjoy!