Chef's Recipes

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

By Shannon Bennett
  • Serves 12
Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse
Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

Ingredients

  • 90 gm butter, melted
  • 250 gm caster sugar
  • 5 eggs, separated
  • Finely grated rind of 1 lemon
  • 100 ml lemon juice (from about 2 lemons)
  • 60 gm self-raising flour
  • 300 ml milk
  • 250 ml crème anglaise
Crème anglaise
  • 8 egg yolks
  • 80 g caster sugar
  • 1 tsp vanilla bean paste
  • 300 ml cream
  • 300 ml full cream milk
  • 2 shots Nespresso coffee

Method

Main
  • 1
    Butter ramekins with 20gm of the butter and dust with 50gm of the sugar.
  • 2
    For the pudding, place remaining butter and sugar, the egg yolks and lemon zest in a large bowl and gently whisk to combine. Add the lemon juice and stir in the flour, then add the milk and, using a hand-held blender, mix until combined (batter will be runny).
  • 3
    In a separate bowl, whisk the eggwhites until soft peaks form, then fold eggwhite into the lemon mixture in 3 batches. Fill the ramekins with batter to 5mm from the rim. Place the ramekins on a perforated tray. Place in the Steam Combination oven on shelf position 2. Select Combination Mode, Fan plus 160°C + 60% moisture + 25 minutes. Refrigerate for 15 minutes or more before turning out upside down.
  • 4
    For crème anglaise, whisk the egg yolks, sugar and vanilla paste together in a deep solid steam tray. Add cream, milk and Nespresso coffee and whisk until combined. Cover tightly with plastic wrap or the lid of the container. Steam at 80C for 45-50 minutes. Remove from the steam oven, uncover and whisk well. Cool on ice if wishing to serve cold.

Notes

If you’re using a conventional oven, place ramekins in a medium-depth tray (4cm-8cm), fill to halfway with warm water, cover with plastic wrap and perforate a few holes in the wrap and cook at 120C until set (around 35 minutes). Remove from try and allow to cool.This recipe is presented by Nespresso.