- 5 large egg yolks
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 4 teaspoons finely grated lemon peel
- Pinch of salt
- 1/4 cup plus 2 2/3 cups chilled heavy whipping cream
- 1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
If you love lemon and you love white chocolate, this is the dessert for you. Or if you just love a fresh and light tasting dessert, give this a try. My Lemon and White Chocolate Mousse Parfaits were inspired by Bon Appetit magazine and adapted to fit small custard cups. I also replaced the strawberries with raspberries.
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160F to 170F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.