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Light Lemon Mousse


1/2 cup sugar
1/3 cup cornstarch
pinch salt
2 cups skim milk
1/2 cup lemon juice (bottled)
2 tablespoons grated lemon peel
2 drops yellow food color
1 cup half n half
2 tablespoons powder sugar


Pour half n half in mixing bowl. Place mixing bowl and beaters in freezer while preparing following steps.

Stir together sugar, cornstarch and salt. Set aside

Heat milk until bubbles begin to form around edges of pan (be careful not to scorch milk). Remove pan from heat and slowly stir in sugar mixture. Return pan to stove, stirring constantly, bring to a boil over medium heat. Boil 1 minute. Add lemon juice, peel and desired food color. Cool pudding mixture by placing pan in a larger pan of ice and water. Stir frequently while cooling.

Chilled half n half should have tiny ice crystals around edges of bowl. Add powder sugar and beat half n half until thick and frothy (note, it will not beat up as stiffly as whipping cream, but it will be very frothy). Fold half n half into lemon mixture. Spoon mousse into serving cups, garnish with a sprig of mint and a lemon curl. Chill before serving.

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