Lemon mousse with mint and pumpernickel-almond crunch

Lemon mousse with mint and pumpernickel almond crunch whips 400g heavy sour cream with 50g sugar, 50ml lemon juice, zest of 1 organic lemon, and half a handful of chopped mint leaves into a light mousse chilled in glasses. For crunch, toast 2 slices chopped Mestemacher pumpernickel with 50g butter and 50g almond flakes in 40g powdered sugar until caramelized, cool, and sprinkle atop the mousse with remaining mint and zest.
Ingredients:
  • 400 grams heavy sour cream
  • 50 grams sugar
  • 50 ml lemon juice
  • Zest of an organic lemon
  • 1 handful of mint leaves
  • 2 slices of pumpernickel
  • 50 grams butter
  • 50 grams of sliced almonds
  • Approx. 40 grams of icing sugar
Directions:
  1. Beat the heavy sour cream and finely chop half of the mint leaves. Stir together the heavy sour cream, lemon juice, sugar, chopped mint leaves and half of the lemon zest. Fill the cream into the dessert glasses and refrigerate.
  2. Cut the pumpernickel into small pieces. Melt the butter in the pan and roast the pumpernickel and the sliced almonds in it. Sprinkle the icing sugar on top and stir everything well. Let the mass cool down on kitchen paper.
  3. For serving, place the pumpernickel-almond crunch on the cream and garnish with the remaining zest and mint leaves.

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