Lemon mousse

• lemon curd300g g

  (we used Tiptree)

• zest 1 lemon
• pot whipping or double cream↗300ml ml
• lemon shortbreadOptional: 25g g

  or crunchy lemon flavoured biscuits, plus extra to serve, if you like

Step-by-step instructions

1. 1

   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 glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.

2. 2

   Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.