Lemon Mousse With Lemon and Pink Pepper Shortbread


  1. For the shortbread, put the butter in a mixing bowl and beat together with the sugar.
  2. Add the lemon zest and mix well.
  3. Add the plain flour, cornflour, peppercorns and a pinch of salt, and stir until it comes together as a soft dough.
  4. Shape into a 10cm sausage and wrap in clingfilm. Put in the freezer.
  5. For the mousse, put the sugar in a small saucepan with the zest.
  6. Squeeze the juice from the lemons, plus the ½ from the shortbread, into a jug, then top up with cold water to give you 300ml of liquid.
  7. Pour into the pan and, over a medium heat, stir until the sugar melts.
  8. Add the egg yolks and whisk for 5 minutes, keeping just below boiling point. Pour into a large dish to cool slightly.
  9. Soak the gelatine sheets in cold water for 10 minutes.
  10. Once the lemon mixture has cooled to warm, remove the gelatine from the water and squeeze.
  11. Add to the lemon mixture, stirring until dissolved.
  12. Loosely cover with clingfilm and leave to cool.
  13. Put the egg whites in a clean mixing bowl and whisk to stiff peaks.
  14. Put the cream in a second mixing bowl and whisk to soft peaks, then add the lemon mixture to this, a third at a time, and continue whisking.
  15. Use a large metal spoon to fold the egg whites through the lemony cream, mixing until just incorporated.
  16. Pour into 8 glasses and chill in the fridge for at least 2 hours.
  17. Heat the oven to 170C/fan 150C/gas 3½. Remove the shortbread dough from the freezer.
  18. Unwrap and cut into 5mm discs, spacing generously over 2 lined baking sheets. Cook for 15 minutes or until golden.
  19. Serve the mousse with the biscuits.

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