Jewelled Cream Gateau
ready in 1 hr 20 min.
- For the mousse
- 7 ozs gluten-free lemon curd
- 1 unwaxed lemon (finely grated zest)
- 1.333 cups cream (48% fat)
- 1 Tbsp Pomegranate seed
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a baking tray with non-stick baking paper.
For the pastry layers: , lay one of the pastry sheets out flat and brush with some of the melted butter and sprinkle with 1/4 of the sugar. Repeat with the remaining filo, butter and sugar, placing the filo sheets on top of each other. Brush the top of the pastry with more melted butter.
Cut out 4 discs, using tart rings as a guide. Put the discs on the baking tray and bake for 3-5 minutes, until golden-brown and crisp. Set aside to cool.
For the mousse: line the tart rings with a double thickness of cling film.
Whisk together the lemon curd, zest and cream until thick. Stir in the pomegranate seeds. Divide the filling between the tart rings. Place the rings on a small tray, cover with cling film and freeze for 30-40 minutes.
Place the pastry discs on serving plates. Place the frozen mousse on top and spoon pomegranate seeds on top of each dessert. Drizzle a little juice on the plates and sprinkle pomegranate seeds around the desserts. Decorate with mint leaves and serve immediately.