FRESH LEMON MOUSSE
Steps:
- In large heat-proof bowl, whisl 3 eggs, 3 yolks, 1 cup sugar, zest, lemon juice and pinch of salaat. Place bowl over a pan of simmering water and cook, stirring with wooden spoon for 10 to 20 miniutes, until thick like pudding. (Change to whisk when thick) Take off heat and set aside for 15 minutes. Cover direcctly with plastic wrap and refrigerate 1 to 2 hours. Place half egg whites and pinch of salt (with whisk attachment) in mixer bowl and beat on high speed. Add remaining 2 tbsp sugar and beat until stiff and shiny. Fold beaten whites into cold lemon mixture with rubber spatula. Place crem in same bowl with whisk attachment and beat on high until cream forms stiff peaks. Fold whipped cream into the lemon mixture. Fold in lemon curd and pour into 7 inch, 3 inch deep souffle dish. Decorate with sweetened whippled cream and lemon slices cut into quarters. Chill. Whipped Cream 1 cup cold heavy cream 1 tbsp. sugar 1/2 tsp. vanilla extract
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