Orange-Lime Mousse

1. 1

   Make the citrus curd.

2. 2

   Prepare an ice-water bath; set aside.

3. 3

   Cook the egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach the sides and bottom of the pan) until thickened, 5 to 7 minutes.

4. 4

   Remove from heat.

5. 5

   Whisk in the butter, 1 tablespoon at a time.

6. 6

   Set the pan in the ice-water bath; whisk until cool, about 5 minutes.

7. 7

   Pass the curd through a sieve into a medium bowl.

8. 8

   Press plastic wrap directly onto the surface to prevent a skin from forming.

9. 9

   Refrigerate until set, 30 to 45 minutes.

10. 10

    Whisk the cream and 2 tablespoons sugar until stiff peaks form; refrigerate.

11. 11

    Whisk one-third of the whipped cream into the curd.

12. 12

    Gently fold in the remaining whipped cream.

13. 13

    Divide among serving bowls; refrigerate until ready to serve.

14. 14

    Dust with cinnamon; garnish with citrus.

* Per serving · 4 servings · Values may vary.

No additional tips available.