Sunday Mail - Body and Soul

LEMON CURD MOUSSE WITH PISTACHIO CRUMBLE

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SERVES 6-8

Begin this recipe 5 hours ahead

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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.

Soak gelatine in cold water for 5 minutes, then squeeze out excess water and add to the curd. Stir until completely dissolved. Strain through C ƂPG UKGXG FKUECTFKPI UQNKFU CPF EQQN 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.

Preheat oven to 180°C. Line a baking VTC[ YKVJ DCMKPI RCRGT %QODKPG ƃQWT sugar and salt in a bowl. Add butter

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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 after baking). Cool completely. Crumble over chilled mousse to serve.

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