Lemon curd mousse with pistachio crumble

Name: Lemon curd mousse with pistachio crumble recipe
Yield: 6
Ingredients: Finely grated zest & juice of 4 lemons (about 1 cup/250ml of juice); 1 cup (220g) caster sugar; 3/4 cup (185ml) pure (thin) cream; 4 eggs, plus 3 egg yolks; 2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes; 2 cups (500ml) thickened cream, whisked to stiff peaks; 2/3 cup (100g) plain flour; 150g caster sugar; 80g cold unsalted butter, chopped; 100g chopped pistachios; 1/2 tsp ground cardamom

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by Phoebe Wood

Apr 16, 2021

This lemon curd mousse is made extra special with a crunchy pistachio crumble. Begin this recipe 5 hours ahead of serving.

Finely grated zest & juice of 4 lemons (about 1 cup/250ml of juice)
1 cup (220g) caster sugar
3/4 cup (185ml) pure (thin) cream
4 eggs, plus 3 egg yolks
2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
2 cups (500ml) thickened cream, whisked to stiff peaks
2/3 cup (100g) plain flour
150g caster sugar
80g cold unsalted butter, chopped
100g chopped pistachios
1/2 tsp ground cardamom

Method

1.

Combine lemon zest, juice, sugar, cream, eggs and yolks in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water). Using a wooden spoon, stir constantly for 6-8 minutes until the mixture reaches 70°C on a kitchen thermometer or coats the back of the spoon like a thin custard. Squeeze out excess water from the gelatine and add to the curd. Stir until completely dissolved.
2.

Strain through a fine sieve, discarding solids, and cool to room temperature. Fold through the whipped cream in 2 batches, then transfer to a serving dish to set. Chill for 4-5 hours until set.
3.

Preheat oven to 180°C. Line a baking tray with baking paper. Combine flour, sugar and 1/2 tsp salt flakes in a bowl. Add butter and rub together with your fingers. Add pistachio and cardamom and squeeze mixture together in chunks . Arrange on baking tray and bake for 15-18 minutes until golden (the mix will still feel a bit soft.) Cool completely. Crumble over mousse when ready to serve.