Lemon Mousse

• total time: 32 minutes

Ingredients

80 ml lemon juice (about 2 small lemons)

190 ml whipping cream (3/4 cup)- regular or plant based

70 g sugar (1/3 cup)

20 g cornstarch (2 tbsp)

Directions

Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture.

In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth.

Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency.

Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold.

In a large bowl, whip the cream until peaks form.

Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks.

Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth.

Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse.

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