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Light lemon coulis with lager mousse


(Votes count 472)

(Rating average 3,00)

This is a spectacular dessert, both in terms of flavour and presentation, which will delight your guests, if you are daring enough to try this recipe.


You need to cook the beer with the sugar and the yolks at 84º C, stirring constantly, to obtain a custard. Then add the leaves of gelatine which have been previously moistened (this consists in soaking them in cold water for at least ten minutes), mix and leave to cool in the fridge until the mixture reaches a temperature of 20º C. In this creation, the temperature is very important for the final result, so the ideal solution is to use a thermometer. If you dont have a special kitchen thermometer, then your hand will have to serve instead. It should feel neither hot nor cold, but rather at a temperature close to body temperature. Meanwhile, so as not to waste any time, you can get on with making a meringue with the egg whites and the sugar.

When the custard is at the ideal temperature, add it to the meringue and blend gently. Now you only need to carefully fold in the half-whipped cream. The following step consists in using a pastry bag to fill some cylindrical metal moulds of twelve centimetres in height by one centimetre in diameter and freeze. Once frozen, remove from the moulds and brush the surface with a white chocolate coating.

For the coulis, you need to mix the pectin, which can be bought from gourmet shops, with the sugar and add this cold to the lemon juice with grated peel while constantly stirring with a whisk. Place on high heat and bring to a boil. Set aside in the fridge. Now, finely chop the olives and let them dry in the oven at 150º C until desiccated. Take them out of the oven and set aside for the moment, as you now have to make a syrup by boiling the sugars and water. When you have the syrup, mix a little with the olives and bake in the oven at 200º C until you see that they become caramelized.

It now only remains, after a hard afternoons work, to put the dessert together. Stand the tube of lager up in a glass, pour the very cold coulis over it and finally sprinkle with the caramelized green olives. You can add a wafer of chocolate as a finishing touch.

Where to try it

This dessert is a creation of Pomme Sucre, so if it seems very complicated to make, you know where to try it if it takes your fancy.
Light lemon coulis with lager mousse
  • For the mousse:
  • 25 cl. lager
  • 120 gr. sugar
  • 95 gr. egg yolks
  • 12 gr. gelatine leaves
  • 50 gr. egg whites
  • 80 gr. sugar
  • 530 gr. half-whipped cream
  • For the coulis:
  • 250 gr. lemon juice
  • 2 lemon peels
  • 125 gr. sugar
  • 1 gr. NH pectin
  • For the caramelized olives:
  • 200 gr. pitted green olives
  • 200 gr. sugar
  • 120 gr. water
  • 20gr. inverted sugar
Category Desserts