Light Lemon Mousse

Preparation

1. For the lemon mousse: bring the lemon juice to the boil with the butter and sugar. Add the whisked eggs and whisk the mixture over a bain-marie until thick.
2. Add the cold QimiQ Whip and allow to melt slowly. Add the lemon peel and chill over night. Whip in a food processor the next day.
3. For the pistachio crumble: whisk the butter and sugar until fluffy. Add the flour, QimiQ Sauce Base and pistachios and mix well.
4. Sprinkle the dough onto a baking sheet lined with parchment paper by rubbing between the fingers. Bake in a preheated oven at 160°C (convection) for approx. 12-15 minutes.
5. For the ice cream: mix all the ingredients until smooth with an immersion blender. Fill the mixture into a Pacojet beaker and freeze over night.
6. For the lemon and basil foam: bring the coconut milk to the boil and continue to cook until reduced by half. Fill into a mixing bowl, add the remaining ingredients and blend until smooth. Strain through a fine sieve. Fill into an iSi Gourmet Whip, screw in one charger and shake well. Chill.