Quick Lemon Lime Mousse
|Lemon zest||1 1⁄2 Teaspoon|
|Lime zest||1 1⁄2 Teaspoon|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Lime juice||3 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Heavy cream||3 Cup (48 tbs)|
Chill a stainless steel mixing bowl in the freezer.
With Lemon Zester/Scorer, zest lemon and lime into IVi-quart Generation II Saucepan.
Add lemon and lime juices to saucepan, along with egg yolks, sugar, cornstarch and salt.
Using Nylon Whisk, whisk in milk and cook over medium heat, stirring constantly, until custard comes to a boil and is thickened, about 5 minutes.
Immediately pour custard into chilled stainless steel bowl and place a sheet of plastic wrap directly on surface of custard to prevent skin from forming.
Quick-chill in freezer compartment, stirring occasionally, until custard begins to mound on spoon, about 30 minutes.
(It should remain soft.) When custard has cooled, whip cream in large mixing bowl until stiff peaks form.
Fold whipped cream into the chilled custard using the Super Scraper.
Spoon mousse into stemmed glasses or individual dessert bowls.
Set on a tray, cover loosely with plastic wrap and refrigerate several hours or overnight.