Lemon & raspberry mousse with pistachio & ginger shortbread

• double cream↗200ml ml
• lemon↗1

  zested

• lemon curd200g g
• Greek-style yogurt↗100ml thick ml

  thick

• raspberries↗200g frozen g

  defrosted

• icing sugar↗½ tbsp tbsp
• softened butter100g g

  plus extra for the tin

• caster sugar↗50g g

  plus ½ tbsp

• ground ginger↗1 tsp tsp
• crystalised ginger↗25g g

  finely chopped

• pistachios↗25g g

  roughly chopped

• plain flour↗175g g

Step-by-step instructions

1. 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. 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. 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. 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. 5

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