Light and tangy; perfect after a heavy, rich, or spicy meal.
|Time||15 minutes plus chilling time|
|Directions||Mix cornstarch and sugar in the small saucepan. Add lemon and water; whisk until well mixed.
Cook, stirring constantly, for at least 5 minutes, until thick.
Pour into bowl, stir in lemon zest, and set aside to cool.
Beat egg whites at high speed just until they form stiff peaks.
Fold egg whites into lemon mousse, cover, and chill for an hour.
Whip the cream and fold into mousse, cover, and chill for at least ½ hour.
|Notes||Also see my recipes for chocolate mousse and strawberry mousse.
Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.
|Key to abbreviations and conversions|