Macadamia Nut Crumb with Lemon Curd & White Chocolate Mousse


A perfect make-ahead dessert.

A contrast of textures and flavours, the roasted crumb, tart lemon curd and smooth, sweet mousse are the perfect end to a meal. Served in small glasses or demitasse cups, they are the perfect portion size.

This recipe was inspired by Nick Doyle’s recipe on Masterchef Australia.

The original recipe uses hazelnuts in the crumb. I love the ‘meatiness’ of macadamia nuts – and the truth is, I already had them. Nick also tops his dessert with a praline, I popped on some blueberries for a burst of freshness.

Macadamia Nut Crumb with Lemon Curd and White Chocolate Mousse

  • Servings: 12 demitasse portions or 6 full tumbler size portions
  • Difficulty: some effort
  • Print


For the Crumb

95g cake flour

75g macadamia nuts – coarsely chopped and toasted in a dry pan

110g butter

65g sugar


For the White Chocolate Mousse

450ml cream

4 egg whites

375g white chocolate, melted


For the Lemon Curd

3 lemons, zested and juiced

3 whole eggs

125g butter

3 egg yolks

240g castor sugar


For the Crumb:

  • Preheat the oven to 160 deg Celsius.
  • Place the flour, half the butter and castor sugar into a processer and blend to a soft dough.
  • Press into a tray lined with baking paper and shape into a rectangle.
  • Cut into 8 pieces and gently separate the blocks.
  • Bake for 25mins until golden, then allow to cool.
  • Place the nuts and cooled shortbread into the processer and process briefly to a course crumb.
  • Place back onto the baking tray and dot with remaining butter.
  • Return the tray to the oven and bake for an additional 10 mins, stirring halfway through to brown evenly.
  • Set aside to cool.


For the Mousse:

  • Whisk egg whites to soft peak stage.
  • Whisk cream to stiff peaks.
  • Gently fold the whites into the cream in three stages to keep as much air in as possible.
  • Add in the melted chocolate stirring gently to combine.
  • Cover and refrigerate.


For the Curd:

  • Whisk the eggs and castor sugar till light and thick.
  • Place all the ingredients into a saucepan and heat gently, stirring all the time until the mixture thickens. About 10 mins.
  • If you don’t want the zest in the curd, you can strain the mixture through a sieve. I leave it in.
  • Transfer into a bowl and set aside in the fridge.

To assemble, layer the crumb at the bottom, add a layer of curd and top with the mousse and a few blueberries.

The components can be made the day before and the dessert assembled a few hours ahead and kept in the fridge.

Posted in Eat

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