Lemon Mascarpone Mousse

(adapted from StylishCuisine)

Makes 4 servings


1 tablespoon lemon zest
2 – 3 tablespoons lemon juice
1 cup mascarpone cheese
3 tablespoons sugar
1 – 2 tablespoon heavy cream (optional)

In a medium-size bowl, whisk together the lemon zest, lemon juice, mascarpone cheese, and sugar until smooth. If needed, add in the heavy cream 1 tablespoon at a time to smooth out the mousse. (I didn’t add the cream; I liked the texture as it was.)

Divide the mousse between four small bowls or pretty glasses. Chill the mousse in the refrigerator for an hour or longer. Garnish with a slice of lemon, a lemon twist, or a sprig of mint, and serve.