Not for the health conscious, but this rich dessert is surprisingly light. With a silky smooth texture and refreshing taste, it has become a favourite fuss-free dessert of mine.
- Yield: 4 small puddings
- 500 ml double thick cream
- 60 g castor sugar
- 2 lemons juice and zest
How to Make It
To make the Mousse
- Gently whisk together the cream and sugar. Fold in the lemon zest and juice. Half-fill four ramekins with the lemon mousse and add a teaspoon of lemon curd to each.
- Pour the remaining lemon mousse over, filling the ramekins to the top. Refrigerate for approximately 2 hours to set.