Lemon Easter Nest

Ingredients

Equipment 

• 8 savarin moulds (6½ cm diameter)

For the lemon mousseline

• 250 g plant-based milk
• 50 g unrefined golden caster sugar
• 30 g cornflour
• 1 tablespoon cashew butter
• ½ teaspoon vanilla extract
• zest of 1-2 organic lemons
• a few drops Sicilian lemon essence
• 80 g hard vegan spread
• turmeric for the yellow colour

For the Victoria sponge

• 100 g gluten-free self-raising flour
• ½ teaspoon xanthan gum
• 60 g unrefined caster sugar
• ½ teaspoon baking powder
• 100 g plant-based milk
• 40 g rapeseed oil
• ½ teaspoon vanilla essence

For the ‘butter cream’

• 100 g vegan spread
• 20 g icing sugar
• matcha powder for the green food colouring

For the icing

• 1 tablespoon aquafaba (or use ready-to-use aquafaba such as OGGS)
• 80 g icing sugar
• ¼ teaspoon lemon juice or vinegar
• turmeric for the yellow food colouring

Method

To make the lemon mousseline

Prepare a custard: Pour the plant-based milk in a heavy bottom saucepan. Reserve 3 tablespoons to be added to the dry ingredients. Bring to the boil.

Meanwhile, in a mixer, whisk together the cashew butter, sugar, cornflour, vanilla essence, zest and lemon essence, and the reserved liquid.

Out of the heat, pour the mix over the boiled milk and whisk until all the ingredients are evenly combined. Bring back to a low heat and stir continuously until the mixture starts bubbling and thickens. Allow to cool down.

Soften the vegan spread in the microwave for 10 seconds. Transfer to a mixing bowl. Using the whisk attachment, at medium speed, slowly add the custard- about ¼ at a time, making sure the cream remains smooth. Scrape the bowl 1-2 times. Keep refrigerated.

To make the Victoria sponge

Preheat the oven to 190°C/375°F/gas mark 5.

Whizz all the ingredients in a food processor until smooth, with no remaining lumps.

Transfer the sponge mix to a pre-lined baking tray 22 x 28 cm. Spread evenly – about 1 cm thick – with a spatula and bake for 18-20 minutes.

Check if a toothpick inserted in the centre comes out clean. Allow to cool down. Transfer to the freezer – it will be easier to cut.

To make the ‘butter cream’

Sift the icing sugar. Bring the spread to room temperature. In a mixing bowl, using a paddle, beat the ‘butter cream’ ingredients together until smooth.

To assemble

Fill the savarin moulds with the lemon mousseline, using a spoon or a piping bag. Flatten the top with a palette knife.

Add ‘butter cream’ onto each.

With a round cutter, cut 8 discs 6.5 cm diameter in the Victoria sponge. Place on top of the cream and transfer to the freezer.

Let the nests set for 4 hours at least.

To make the icing and decorate

Sift the icing sugar.

In a mixing bowl, using the paddle to firmly beat all the icing ingredients together until smooth.

Pipe into various shapes: stars, rosettes, pearls and, for the experts, why not try a little bird?

Chef’s tips

The vegan ‘butter cream’ should not be overworked, as it might split. If this happens, just warm up the bowl with a blow torch while beating, until the cream recovers its smooth texture.

This dessert can be prepared in advance and frozen. Just decorate on the day.