simple way to make perfect Tangy citrus mousse with cherry compote and almond biscuits

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tangy citrus mousse with cherry compote and almond biscuits. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tangy citrus mousse with cherry compote and almond biscuits is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tangy citrus mousse with cherry compote and almond biscuits is something that I’ve loved my entire life.

Table of Contents


  • 2 x 125g punnets blueberries
  • 500g cherries, pitted
  • 1 1/4 cups (275g) caster sugar
  • 4 eggs, separated, plus 4 extra yolks
  • Finely grated zest of 1 lime, plus 1/4 cup (60ml) lime juice
  • Finely grated zest of 1 lemon, plus 1/2 cup (125ml) lemon juice
  • 2 tablespoons limoncello (see note)
  • 1/2 cup (125ml) thickened cream, whisked to soft peaks, plus extra to serve


  • Step 1
    Place berries, cherries, 1/4 cup (55g) sugar and 1/4 cup (60ml) water in a saucepan over medium-high heat. Bring to the boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 30-35 minutes until reduced by half. Cool completely.
  • Step 2
    Place 8 yolks, citrus zests and juices (reserving some lemon zest to serve), and remaining 1 cup (220g) sugar in a large heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Whisk for 8-10 minutes until mixture is thick and glossy. Cool slightly.
  • Step 3
    In a separate bowl, whisk 4 eggwhites to stiff peaks. In 3 batches, fold eggwhites into the yolk mixture, then fold in the limoncello and whipped cream.
  • Step 4
    Spoon cooled cherry compote into six 300ml serving glasses or jars, then top with the citrus mousse. Chill overnight.
  • Step 5
    The next day, preheat the oven to 180°C and line 2 baking trays with baking paper.
  • Step 6
    For the almond biscuits, beat the butter and sugar in an electric mixer until thick and pale. Add egg, vanilla seeds and amaretto, then beat to combine. Sift in flour and almond meal. Stir to combine. Spoon batter into a piping bag fitted with a plain 1cm nozzle. Pipe 18 x 6cm strips of batter onto the baking trays, leaving a 5cm gap between each. Sprinkle with flaked almonds, then bake for 12 minutes or until golden. Cool on a wire rack.
  • Step 7
    Top mousse with extra cream and reserved zest, then serve with biscuits.

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