C'est Un Delice

This dessert is uniquely known for its light and airy texture. Here are two different takes on the French delight, mousseMOUSSE Á LA LIMONE Serves 6300g lemon curd 1 lemon, zested 300ml double cream 25g lemon shortbread 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 glasses, marbling the curd through as you go. Cover and freeze for 30 to 40 minutes. Put the shortbread in a strong plastic bag and bash with the end of a rolling pin to form crumbs. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy) and garnish with the shortbread crumbs. Add a sprinkling of pistachios to serve. MOUSSE Á LA FRAISE Serves 4250g fresh strawberries, halved 25g caster sugar 140g mini marshmallows 200ml double cream Put all but two strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook the strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, stirring them into the hot strawberries until they dissolve. Leave to cool. Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then divide between 4 small glasses and chill for about 2 hours, or until set. Garnish with the reserved strawberries.