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Lemon & Raspberry Mousse with Pistachio & Ginger Shortbread
Ingredients
  • 200ml double cream
  • 1 lemon, zested
  • 200g lemon curd
  • 100ml thick Greek-style yogurt
  • 200g frozen raspberries, defrosted
  • ½ tbsp icing sugar
  • subheading: For the shortbread:
  • 100g softened butter, plus extra for the tin
  • 50g caster sugar, plus ½ tbsp
  • 1 tsp ground ginger
  • 25g crystalised ginger, finely chopped
  • 25g pistachios, roughly chopped
  • 175g plain flour
Steps
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