You’ll have to excuse the briefness of this post but between the last few weeks and the busted air conditioning in my office my head seems to be in a fog. I have a few fun things coming up which I can’t wait to share with you, but today it’s going to be all about the food.
Which is what this dessert is perfect for. It’s really simple only takes a five minutes to make and is delicious and fresh, just what you need on days when the weather isn’t sure what it’s doing.
These were wolfed down after a bright summery stir fry, whilst cowering inside from a storm (lovely weather in the UK this year) watching Harry Potter.
adapted from BBC Good Food
284ml carton of double cream
1 lemon juiced and zested
60g caster sugar
2 eggs whites
4 ginger biscuits crushed
2 ginger biscuits broken in half to decorate
Beat the cream, sugar and zest together until it starts to thicken.
Add the lemon juice and whisk until it thickens again, but don’t let it get too stiff or the egg white won’t fold in properly
In a separate bowl mix whip the egg whites until they form soft peaks.
Fold the egg whites into the cream gently until well combined.
Alternate layers of mousse and ginger biscuit in serving glasses and top with half a biscuit.