Thrill dinner party guests with a dessert that’s just a little bit different, such as this spicy ginger mousse delight created by Lindt Chocolatier, Thomas Schnetzler.
2 each lemons, juice and zest (approx. 50ml of juice)
150ml quality lime cordial, such as Bickford’s
5 gelatine leaves, gold grade
3 eggs (whites only)
15g caster sugar
120g Lindt Excellence Ginger chocolate
60g creme fraiche (can be substituted with sour cream)
To make the gelée:
Combine lemon juice, water and cordial, add sugar and check for sweetness. Place gelatine leaves in ice water and allow to quill for 10-15 minutes. Remove leaves and squeeze out excess water.
Heat up a quarter of the jelly mixture and dissolve gelatine leaves. Once dissolved stir into remaining jelly. Set aside and allow to settle slightly. Once jelly is beginning to set, divide into serving glasses and place in the refrigerator to set.
To make the mousse:
Place 3 egg whites in an electric mixer with a whisk attachment and add a pinch of salt. Whip up egg whites until soft peaks form, slowly rain in sugar and whip to create a stiff meringue.
Gently melt the chocolate over a water bath or in the microwave. In a bowl, briefly soften the creme fraiche with a rubber spatula. Mix chocolate into creme fraiche and gently fold the meringue under the chocolate mixture, retaining as much air in the mixture as possible.
Top the jelly with chocolate mousse and place in the refrigerator for 15-20 minutes to set.