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    Lemon mousse, toasted almonds and cream

    25 February 2012

    lemon mousse

    Quantity Ingredients Unit Price Unit Cost
    3 Lemons €0.25 each €0.75
    3 Class A eggs €0.14 each €0.42
    225g Caster sugar €1.60 kg €0.36
    300ml Cream €1.78 litre €0.54
    10g Powdered gelatine €5.00 kg €0.05
    70ml Water €0.00 litre €0.00
    350ml Cream €1.78 litre €0.63
    25g Flaked almonds €9.00 kg €0.23

    Costings for recipe
    Overall cost of recipe €2.98
    Wastage @ 4% €0.12
    Total food cost €3.10
    Portion yield 8
    Cost per portion €0.39

    Method

    1. Zest and juice the lemons.

    2. Separate the eggs.

    3. Place the zest, yolks and sugar in bowl and beat.

    4. Heat the lemon juice and add to yolk mix, beat to ribbon.

    5. Dissolve gelatine.

    6. Whip the 300ml cream, add to the lemon mix.

    7. Take some of the cream mixture and add little to gelatine, then mix all together.

    8. Whisk whites till stiff and fold into lemon mix as it starts to thicken.

    9. Pour into glasses or ramekin with paper collar.

    10. Decorate with whipped cream and toasted almonds.

    Any prices supplied are for guidance only and should be changed to reflect those of the individual business.