How to Make Lemon Mousse
Step 1:
Using a juicer, extract 100 ml of lemon juice and 100 ml of orange juice.
Step 2:
Whisk together the cornstarch and sugar in a heavy-bottomed saucepan.
Step 3:
Gradually add the citrus juices, mixing continuously with the whisk.
Step 4:
Place the saucepan over heat and stir continuously for about 5 minutes until thickened.
Step 5:
Remove from heat once the cream thickens.
Step 6:
Transfer to a bowl or dish and allow it to cool completely.
Step 7:
Meanwhile, whip the sweetened vegetable cream until stiff using an electric whisk.
Step 8:
Once the lemon cream is fully cooled, combine it with the whipped cream. If the lemon cream has thickened too much, soften it slightly with the whisk.
Step 9:
Mix on medium-low speed until smooth and lump-free.
Step 10:
Transfer the mousse into a piping bag fitted with a star-shaped nozzle and pipe into individual serving cups.
Step 11:
Garnish with grated lemon zest, a slice of lemon, and a few mint leaves. Enjoy!
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