Lemon mousse

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Source

Ingredients

300g or 312g jar good-quality lemon curd (we used Tiptree)

zest 1 lemon

300ml pot whipping or double cream

25g lemon shortbread or crunchy lemon flavoured biscuits, plus extra to serve, if you like

Method

Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.

Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.