Lemon & Raspberry Mousse with Ginger Pistachio Shortbread

Preheat your oven to 180°C (160°C fan/gas 4). For the shortbread, lightly grease a 20cm shallow cake or tart tin with butter. In a mixing bowl, whisk the butter and 50g of caster sugar together until the mixture is pale and fluffy.

Stir the ground ginger, chopped crystallized ginger, pistachios, and a pinch of salt into the butter mixture. Sift in the flour and knead gently by hand until a soft dough forms. Transfer the dough to the prepared tin and press it down into an even layer.

Bake for 25–30 minutes until the shortbread is pale golden and dry to the touch. While still hot, cut the shortbread into wedges or slices, then leave it to cool completely in the tin to firm up. Sprinkle with the remaining 1/2 tbsp caster sugar.

To make the mousse, combine the double cream, lemon zest, lemon curd, and Greek yogurt in a bowl. Use an electric whisk to beat the mixture until soft peaks form. Spoon the mousse into small serving glasses or ramekins and chill in the refrigerator.

For the coulis, mash half of the raspberries with the icing sugar using a fork, or purée them in a small blender with any juices. Strain through a fine sieve if you prefer a smooth sauce. To serve, drizzle the coulis over the mousses, garnish with the remaining whole raspberries, and serve with the shortbread wedges on the side.