Lemon mousse

• • 8 oz sugar

  • 6 fl oz freshly squeezed lemon juice (approx 3-4 lemons)

  • 6 egg yolks

  • 2 eggs

  • 1 tablespoon freshly grated lemon zest

  • 12 fl oz whipping cream

  • berries as a garnish.

Method:

• 1. Combine the sugar, lemon juice, egg yolks, eggs and lemon zest over a double boiler.

  2. Cook, stirring constantly until mixture reaches 160F.

  3. Cover with plastic wrap and chill.

  4. When lemon mixture is cold, whip the cream until you get soft to medium peaks

  5. Gently stir in 1/4 of the whipped cream into the lemon curd.

  6. Gently fold the remaining cream into the mixture.

  7. Spoon into glasses or bowls and chill.

  8. Garnish and serve.