The daffodils are finally out, and I'm in the mood for a bright lemony dessert fit for spring!
This recipe comes from the New York Times Cooking, it comes out light and creamy with just the right amount of tang. It's not as hard as you'd think to make, the thing that I think makes people a bit apprehensive about making mousse is the double-boiler thing. I found the key to the success of the double-boiler process has a proper fitting bowl that will sit still on top of the pan of boiling water. I use a medium wide-mouth saucepan and glass pyrex mixing bowl. When you place the bowl over the boiling water make sure it doesn't sit in the water, you don't want to cook the mousse; you want it to just sit above the water so only the steam that hits the bowl.
Make sure you read the recipe illustration thoroughly before making the mousse!