Lemon Cream Mousse
Easy peasy lemon squeezy! Sweet, creamy and lemony pots topped with a fresh mint syrup. A true taste of summer.
Double cream
Finely grated zest and juice of 4 large unwaxed lemons
Fresh mint leaves
Squeeze of lemon juice
Granulated sugar
Lemon zest
Fine biscuits
Step 1 of 4
Beat the cream to softly whipped peaks.
Step 2 of 4
Combine the lemon zest and juice with the condensed milk, the mixture should thicken.
Step 3 of 4
Fold the whipped cream into the condensed milk mixture until combined. Spoon the lemon cream into six small dishes or wine glasses and chill until ready to serve.
Step 4 of 4
To serve very finely chop the mint leaves and mix with a squeeze of lemon juice and the sugar (pound to a sauce with a pestle and mortar if you have one). Add a teaspoonful of the sweet mint sauce to each dish and serve curls of lemon zest and fine biscuits.
Try swapping the 4 lemons for 5 limes next time you make this!
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