One of the cookbooks that has inspired me most over the last couple of years is 'What Katie Ate' from Katie Quinn Davies, an Irish food photographer and stylist. Her photographs instill this rustic yet cosy atmosphere and once in a while I love to just leaf through this book and get inspired.
This time my eyes got fixed on her 'Lemon Lime and Ginger Mousse with Hazelnut Crunch'. I adapted it just a smidge, replaced the sugar with stevia, lady's fingers with oat biscuits and as I couldn't find any lime, just doubled the amount of lemons.
This is a great summery dessert as it's pretty light and the lemony tartness combined with the roasted hazelnuts is a really refreshing combination.
- 200 g Hazelnuts
- 80 g oat biscuits
- 300 g whipping cream
- Stevia to taste (a few drops or just a tiny bit of powder suffice)
- 3 cm piece of ginger, finely grated
- Zest and juice of 2 lemons (plus some extra zest in strips as decoration)
- 2 egg whites
- Preheat your oven to 180°C. Spread the hazelnuts on a baking tray and roast for about 10 minutes. They should have a light golden brown colour.
- Reserve some of the hazelnuts and cookies (ca. 1/4) for later. Chop or crush the remaining hazelnuts and cookies into smaller pieces. For that, you can fill the hazelnuts and the cookies in a ziplock bag and crush them with a rolling pin. Then spoon the mixture into serving jars or glasses.
- Using an electric whisk whip up your cream with the lemon zest and juice and grated ginger until it starts to thicken. Add stevia (or sugar or syrup if you prefer) to taste.
- Beat the egg whites with an electric whisk until soft peaks form and using a spatula gently fold them into the citrus cream. Pour or spoon into your prepared serving jars.
- Garnish with the remaining hazelnuts, cookie crumbs and lemon zest strips and leave to set in the fridge for about 3 - 4 hours.
You can easily make these in advance the night before, so they also make a great dessert if you're having your friends and family over for a dinner party.