ADVERTISEMENT
In a large, chilled bowl, combine the single cream and mascarpone. Start whisking with an electric mixer at medium speed, then gradually increase the speed. When the mixture begins to thicken, gradually add the icing sugar and continue whisking until you get stiff peaks (about 2-3 minutes). Be careful not to overbeat, as this will cause the cream to become grainy.
3. Add the lemon
Add the lemon juice and grated zest to the whipped cream. Gently mix with a spatula or rubber spatula, using slow, upward movements to keep the mousse light. The mixture should remain smooth and creamy.
4. Dress
Read more on next page
ADVERTISEMENT