Lemon mousse in crispy pastry on English cream with seasonal fruits

Ingredients for 4 servings:

• 150 ml lemon juice, fresh
• 150 ml water
• 75 g sugar
• 1 sheet of gelatin
• 250 g cream
• 1 tbsp flour
• 50 g flour
• 50 g butter, soft
• 50 g powdered sugar
• 2 egg whites
• 250 ml milk
• 6 egg yolks
• 1 vanilla pod(s)
• 100 g sugar
• 150 g seasonal berries (strawberries, raspberries, blackberries, etc.)
• 25 g cream
• 2 tbsp sugar
• powdered sugar

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 15 minutes

Spuma di Limone in Cappello crocante with Crema inglese and Frutti di Bosco

Bring the lemon juice and water to a boil, stir in the flour, and dissolve the sugar completely. Then filter the mixture through a fine sieve and set aside. Soak the gelatin in water for about 10 minutes, squeeze it out, add it to the still-warm lemon mixture and dissolve it, then let it cool. Whip the cream until stiff peaks form and stir it into the cooled mixture. Chill the mousse for at least 5 hours until it sets. For the pastry, mix the butter, powdered sugar, and egg whites well, then stir in the flour. Divide the dough into four portions and spread them out into four equal circles on a greased baking sheet. Bake in the oven at 165°C for 7-8 minutes until golden brown. Immediately remove from the baking sheet while still warm and place each one on an upturned bowl like a hat to form pastry shells. For the cream anglaise, bring the milk and the scraped-out vanilla bean seeds to a boil, then whisk the egg yolks and sugar in a double boiler until frothy and add the warm vanilla milk to the egg mixture. Stir continuously over low heat until the cream has the right consistency, being careful not to overheat it. The cream is ready when it sticks to a spoon. You can now pass it through a fine sieve and leave to cool. To serve, spread the anglaise on one half of each plate and place a pastry case on the other side. Cut out ¼ of the lemon mousse into a nodular shape and place it in the dish. For the garnish, puree 50g of the berries with the cream and sugar in a blender, fill it into a piping bag and pipe designs over the cream. Distribute the remaining berries whole over the cream and mousse and dust everything with icing sugar.