Ingredients
2cupssweet lemon juice
¼cupsugar,or to taste
1tbsplemon juice
1tsplemon zest
½tspcornstarch,or corn flour
½tspwater
2cupswhipping cream
½vanilla bean pod
½cupmixed dried fruit
½cupdry oat
4tbsphoney
¼cupbutter,cubed and chilled
4tbspwheat flour
cupsweet lemon,medium
fresh leaf
sweet lemon,cubed
Preparation
Make the mousse: In a sauce pan, add sweet lemon juice and sugar and let the mixture come to a simmer.
Add the lemon juice and lemon zest to the pan and let the mixture come to a boil.
In a separate bowl, mix the cornstarch and water.
Once the sweet lemon mixture comes to a boil, add the cornstarch water to it and mix continuously. Let the mixture thicken until it coats the back of a spoon. Take it off the heat.
In a medium-sized bowl, add whipping cream and extract of half a vanilla bean pod. Using a hand mixer or a whisk, whip the cream to stiff peaks.
Once the sweet lemon mixture is completely cool to touch, add it to the whipped cream in thirds and fold it gently.
Until ready to serve, store it in the refrigerator.
In a bowl, add the dried fruits and oats and mix them thoroughly.
Add the cubed chilled butter to the mixture and rub it into the mixture with hands. (The heat of the hands slightly melts the butter, making it easier to mix)
Add the honey and mix it well.
Add the wheat flour and mix it until it coats all the dried fruits and oats mixture.
In a baking tray, spread out the mixture and bake it until it turns golden brown. Alternatively, add the mixture to a large pan and mix it continuously to form the crumble on a stove top.
Let the mixture completely cool down before serving.
To serve, add 1 tsp crumble into the sweet lemon cups and fill in fully with the mousse.
Garnish it with fresh leaves and cubes sweet lemon.
