Ingredients
- 1 cup heavy cream
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon fresh mint leaves, finely chopped
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Mint sprigs for garnish (optional)
While the ingredients are straightforward, each element plays a crucial role. If you’re out of fresh mint, feel free to substitute with a few drops of mint extract, but remember, fresh is always best!
Instructions
- Begin by chilling your mixing bowl and whisk in the freezer for about 10 minutes. This helps the cream to whip up perfectly.
- In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes thick and pale. This usually takes about 2-3 minutes.
- Place a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Add the egg yolk mixture to the bowl and stir continuously for about 5 minutes, until it reaches a custard-like consistency.
- Remove from heat and stir in the lemon juice, lemon zest, mint, vanilla extract, and a pinch of salt. Set aside to cool slightly.
- Take the chilled mixing bowl and whisk, and beat the heavy cream until stiff peaks form. This should take around 3-4 minutes.
- Gently fold the whipped cream into the lemon mixture, being careful not to deflate the mousse. This step requires patience, but it’s worth the effort!
- Spoon the mousse into serving glasses and chill in the refrigerator for at least 2 hours, allowing the flavors to meld together beautifully.
- Before serving, garnish with mint sprigs if desired. Enjoy the refreshing burst of flavor with each spoonful!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International