How to Make Lemon Mousse

Step 1:
Using a juicer, extract 100 ml of lemon juice and 100 ml of orange juice.

Step 2:
Whisk together the cornstarch and sugar in a heavy-bottomed saucepan.

Step 3:
Gradually add the citrus juices, mixing continuously with the whisk.

Step 4:
Place the saucepan over heat and stir continuously for about 5 minutes until thickened.

Step 5:
Remove from heat once the cream thickens.

Step 6:
Transfer to a bowl or dish and allow it to cool completely.

Step 7:
Meanwhile, whip the sweetened vegetable cream until stiff using an electric whisk.

Step 8:
Once the lemon cream is fully cooled, combine it with the whipped cream. If the lemon cream has thickened too much, soften it slightly with the whisk.

Step 9:
Mix on medium-low speed until smooth and lump-free.

Step 10:
Transfer the mousse into a piping bag fitted with a star-shaped nozzle and pipe into individual serving cups.

Step 11:
Garnish with grated lemon zest, a slice of lemon, and a few mint leaves. Enjoy!