Categories: September

Ingredients

• 250g mascarpone
• 200g fromage frais
• 175g lemon curd
• good squeeze of lemon juice
• 1 large egg white
• 6 tbsp lemon or orange liqueur

Directions

1. In a large bowl, whisk together the mascarpone, fromage frais and 100g lemon curd until smooth. Add the lemon juice and whisk briefly. Rinse the beaters.

2. In a separate bowl, whisk the egg white until stiff. Gently fold this into the lemon curd mixture, then divide between 6 small glasses, dishes or ramekins. Cover and chill for at least 30 minutes, or up to 2 hours.

3. Meanwhile, mix the remaining curd with the liqueur to give a smooth sauce. Spoon a little over each mousse and serve with crunchy biscuits.

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