Lemon mousse

 

Ingredients

1/2 cup heavy cream
1 tbsp icing sugar
120 g cream cheese, softened
1 1/2 cups lemon cream
1/2 tsp vanilla extract
4 tbsp mixed fresh berries
4 fresh mint leaves

How to:

Beat the heavy cream with an electric mixer until fluffy.
Gradually add the powdered sugar, beating until stiff peaks form, starting on low speed and increasing to high speed, about 2 minutes.
Beat the cream cheese in a bowl with an electric mixer until there are no lumps, 1 to 2 minutes.
Add the lemon curd and vanilla extract and beat until smooth and creamy, 1 to 2 minutes.
Add the whipped cream to the lemon mixture and beat until combined.
Divide the mousse evenly among 4 dessert glasses and refrigerate for at least 1 hour before serving.
Garnish with fresh berries and mint leaves.