My desserts have a tendency toward heaviness. I think that’s why I enjoy mousse so much. If there’s anything in which heaviness is an unacceptable attribute, it’s a mousse. And as much as I enjoy chocolate mousse, I liked the idea of a citrus flavor more for warmer weather. And as it happens, it’s simpler to make than chocolate, too. The inspiration comes from Thursday Night Smackdown and the gorgeous pictures over there, but we used our own lemon curd recipe and halved the whole thing. Follow the link for the original, the steps I took are below.
1 recipe lemon curd*, cooled
6 ozs (170 g) mascarpone cheese
3/4 c (180 ml) whipping cream
Using whisk attachment, blend together curd and mascarpone on medium speed until smooth and well-combined. Whip cream and gently fold into curd mixture. Divide into serving dishes and chill at least 4 hours, but consume within 36 hours. Serves 4-6.
*If you want to be really fancy, pass the curd through a fine mesh strainer to get a smoother product. We don’t bother with this, but we’re pretty lazy.