Light As A Cloud Lemon Mousse - cooking recipe

Ingredients

1 cup sugar
3/4 cup fresh lemon juice
6 large egg yolks
2 large eggs
1 tablespoon freshly grated lemon peel
1 1/2 cups heavy cream
fresh berries
whipped cream, for serving

Preparation

In the top of a double boiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs and lemon peel. Cook, stirring constantly, until a thermometer reads 160*F. Transfer to a bowl, cover with cling film wrap and chill.
When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold in a quarter of the whipped cream to blend, then fold in the remainder of the cream.
Chill in a large serving bowl or in individual glasses or bowls.
Garnish with berried and sweetened whipped cream.