Lemon Mousse With Mint Syrup

Photo: Carmelita Caruana

Ingredients

For the Mousse

40 grams natural unsweetened yoghurt

50 grams sugar

the zest of a large organic lemon

75 milliliters freshly squeezed lemon juice

200 milliliters cream (for whipping)

3 grams leaf gelatine

150 grams sugar

1 the juice of lemon

3 mint leaves plus optional extra to garnish

4 sprigs fresh thyme

optional pink grapefruit, orange and lime segments to ga

Preparation

In a bowl mix the yoghurt and the sugar. Add the lemon zest and stir gently to blend.

Place the lemon juice in a small deep bowl which is to be placed in a pan of simmering water in the next step.

Cut up the gelatine leaves roughly using scissors and add to the lemon juice. Set the bowl in or over a pan of barely simmering water and stir until the gelatine has completely dissolved. Fold the gelatine/lemon mix carefully into the yoghurt.

Whisk the cream until thick but not too stiff. Fold gently into the yoghurt mixture making sure it is thoroughly blended.

Divide the mousse between 4 ramekins or throw away alu foil moulds lined with plastic kitchen film to make turning out easier, even if a little less pretty. Set in the fridge to chill until set, about 2 hours, though it depends on the temperature of your fridge.

NB This makes a whole lot more syrup than you will need, you can store the extra in the fridge for future use

Boil the sugar in 300ml water until the sugar has dissolved, then leave to reduce at a gentle simmer while you strip the leaves from the thyme sprigs and shred the mint leaves.

Test the syrup for consistency by dropping a little on a cold saucer which you had previously placed in the freezer. If the syrup is still watery, simmer on longer, if it sets too hard then dilute with water and test again.

When you are happy with the consistency, take the syrup off the heat and transfer to a jug.

Immediately add the thyme and mint leaves, then add the lemon juice, stir and leave to cool. A lot of the charm of this dessert lies in the freshness if the syrup and it is important not to cook the herbs and lemon juice so they retain all their vivid lively freshness.

When the lemon mousses have set and you are ready to serve, loosen all round the edge of each one with a very thin bladed knife, and invert the mousses onto individual serving plates.

Lift off the mould and carefully peel away the plastic film.

Spoon the thyme syrup on and around the mousses and garnish with strips of fresh or caramelised citrus zest and/or a sprig of fresh mint and/ or pink grapefruit, lime and orange supremes according to your whim and the time you have available.