225 g plain flour
1 pinch of salt
110 g cold butter
1 tbsp caster sugar
150 g caster sugar
1 tbsp corn flour (Maïzena)
1 small glass of water
2 tbsp Kilchoman
2 big lemons (or 3 smaller) plus the grated zest of one lemon.
1 Make the shortcrust pastry. Sieve the flour and salt into a large mixing bowl. Cut the cold butter into small pieces then stir it into the flour. Dip your fingertips into the flour and gently rub the little pieces of butter between the tips of your thumbs and fingers. Sprinkle 2 tbsp of water on the flour and mix in. Bring the pastry together into a ball. Keep it 30 min in the fridge.
2 On a floured board, roll the pastry with a rolling pin.
Place it in a buttered dish. Cover with a sheet of greaseproof paper. Place raw rice grain on it so that it prevents the pastry from swelling when cooking.
Cook 25 min in a moderate oven (180/200°C).
Take the rice and paper away when cooked. Let cool.
3 Make the mousse. Separate the yolks and the whites. Beat the yolks with sugar so as to obtain a “ribbon”. Add the corn flour, the water and the lemon juice and zest. Place the mixture in a pan on a moderate heat and keep stirring. Heat until the mixture thickens and becomes translucent. Add the whisky and let cool down.
4 Whip the whites until very firm and delicately add them to the cooled lemon mixture. Keep in the fridge.
5 Fill the pastry with the mousse. Serve chilled.
The whisky pairing
A young vibrant, bourbon-cask matured single malt with a creamy texture a sweet vanilla profile will be the best choice. My favorite ones : Auchentoshan Classic, Glenrothes Alba and Kilchoman Machir Bay (the peaty flavours marry perfectly with lemon)