Recipe: Easy and Elegant Lemon Mousse

EASY AND ELEGANT LEMON MOUSSE

"Serve this light and refreshing citrus dessert after a hearty dinner, or as a counterpoint to a spicy meal such as curry. For a variation, you can substitute lime juice and rind for the lemon."

2 1/2 teaspoons lemon rind, finely grated, divided use
1 cup heavy (whipping) cream
1 1/4 cups sugar
3 tablespoons lemon juice

Chill bowl and beaters for electric mixer in freezer until ready to use.

Reserve 1/2 teaspoon of the grated lemon rind. In chilled bowl, whip remaining ingredients until light and fluffy.

Serve in stemmed glasses or individual souffle dishes. Garnish with remaining grated lemon rind.

TIMESAVER TIP:
Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. If you make it more than an hour prior to serving, add 1 tablespoon sweetened condensed milk, which will stabilize the mousse and keep it from weeping.

VARIATION:
Prepare mousse using lime instead of lemon. Halve and seed two papayas, fluting edges. Using a pastry bag fitted with a star tip, pipe mousse into papaya halves. Garnish with lime slices.

Makes 4 servings, 1/2 cup each
Source: The California Culinary Academy