Mount Vesuvius

Name: Mount Vesuvius
Yield: Serves 6–8
Ingredients: 3 tablespoons (3 x 15 ml spoon) brandy; 3 large eggs (size 1–2); 3 oz (75 g) caster sugar; finely grated rind and juice of 1 lemon; ½ pint (300 ml) whipping cream; ½ oz (15 g) gelatine; 1 oz (25 g) flaked almonds; 1 tablespoon (15 ml spoon) caster sugar; 1 teaspoon (5 ml spoon) instant coffee; 4 oz(100 g) plain chocolate, broken in small pieces; 2 oz (50 g) crystallised ginger; 2 tablespoons (2 x 15 ml spoon) hot water; 8 oz (225 g) cream cheese

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

This seems to me a perfect name for a pudding which really looks like a volcano throwing out its lumps of rock and molten lava. It is not, however, red hot, but is a chilled lemon cheese mousse with brandy, topped with mocha chocolate, ginger and caramelised almonds. Truly scrumptious.

Ingredients

For the mousse

3 large eggs (size 1–2)
3 oz (75 g) caster sugar

Dessert

Method

Separate the eggs into two mixing bowls. Whisk the caster sugar with the egg yolks until pale. Then whisk in the cream cheese until smooth. Add the grated lemon rind. In another bowl, whisk the cream until thick and leave on one side. Put the strained juice of the lemon and the brandy into a small saucepan and heat gently, but don’t boil. Add the gelatine and stir until it dissolves completely.