Lemon & raspberry mousse with pistachio & ginger shortbread

Impress dinner guests with this lemon and raspberry mousse. Served with pistachio and ginger shortbread, it’s a great dessert for a dinner party

  • Prep:25 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 606
  • fat 37g
  • saturates 22g
  • carbs 60g
  • sugars 0g
  • fibre 3g
  • protein 6g
  • salt 0.4g


  • 200ml double cream
  • 1 lemon, zested
  • 200g lemon curd
  • 100ml thick Greek-style yogurt
  • 200g frozen raspberries, defrosted
  • ½ tbsp icing sugar
  • 100g softened butter, plus extra for the tin
  • 50g caster sugar, plus ½ tbsp
  • 1 tsp ground ginger
  • 25g crystalised ginger, finely chopped
  • 25g pistachios, roughly chopped
  • 175g plain flour


  1. Heat the oven to 180 C/ 160 C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.

  2. Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin – it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.

  3. To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.

  4. Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.

  5. To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.

Suggested recipes from this collection...