Light As A Cloud Lemon Mousse

1. 1

   In the top of a double boiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs and lemon peel. Cook, stirring constantly, until a thermometer reads 160*F. Transfer to a bowl, cover with cling film wrap and chill.

2. 2

   When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold in a quarter of the whipped cream to blend, then fold in the remainder of the cream.

3. 3

   Chill in a large serving bowl or in individual glasses or bowls.

4. 4

   Garnish with berried and sweetened whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.