Lemon mousse

Name: Lemon mousse
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 lemon rind strips chopped; 30.00 ml castor sugar; 2.00 lemons zest only; 1.00 lemon juice only; 250.00 ml cream thick; 15.00 ml icing sugar; 250.00 g mascarpone cheese or creamed cottage cheese; bay leaves fresh

6 servings

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By Food24 November 03 2009

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Ingredients (8)

1.00	lemon rind — strips chopped
30.00 ml	castor sugar
2.00	lemons — zest only
1.00	lemon — juice only
250.00 ml	cream — thick
15.00 ml	icing sugar
250.00 g	mascarpone cheese — or creamed cottage cheese
	bay leaves — fresh

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Method:

Place the chopped lemon rind in a small saucepan with 75 ml water. Cover and simmer for 10 minutes until the rind is tender. Add the castor sugar, stir until the sugar has dissolved and simmer far a few minutes until a thin syrup forms. Cool and add the grated lemon rind and juice. Whip the cream and icing sugar until the cream just retains its shape, and fold in the cream cheese and cooled lemon syrup. Chill in the fridge until just before serving. Brush the edges of the fresh bay leaves with lemon juice and dip the leaves in castor sugar. Use to garnish the fresh lemon mousse.
Serves 6.