Lemon Curd Mousse
Prep: 45 mins
Makes about 1 cup.
½ cup heavy cream
½ cup prepared lemon curd
fresh mint sprigs
1. Chill beaters in the freezer for 30 minutes.
2. With chilled beaters whip the heavy cream until thick.
3. Fold the whipped cream into the lemon curd.
4. Spoon into pastry bag fitted with a star tip. Chill for one hour.
5. Pipe into each waffle cone. Garnish with a sprinkle of lemon zest and a mint leaf.
- Chef's Choice Admin