I made this in July for our Independence Day themed cooking club and boy was it delicious! I realize that summer is quickly coming to a close but if you have a little bit of warm weather for a BBQ left in your neck of the woods, this is the perfect light dessert. You are basically layering a lemon mousse and a white chocolate mousse with berries.
5 large egg yolks
1/2 c sugar
juice from 1 lemon
zest from 1 lemon
pinch of salt
1/4 c + 2 2/3 c heavy whipping cream divided
3.5 ounce white chocolate chips, or bars finely chopped
4-5 c assorted berries (I used raspberries, strawberries, blueberries, and blackberries)
Whisk the egg yolks, sugar, lemon juice & zest, and salt constantly in a saucepan over medium heat until it starts to thicken. It should read about 170 on an instant read thermometer. Place in a separate bowl to cool to room temperature, covering with plastic wrap that touches the surface so that a skin doesn't form. Meanwhile, melt the white chocolate and 1/4 c heavy cream together until incorporated, and remove to a separate bowl to cool to room temperature.
When both mixtures have cooled, whip the remaining whipping cream until it forms stiff peaks and divide between the two bowls. Fold until well incorporated in each. Layer the lemon mousse, berries, and white chocolate mousse in your serving containers and serve immediately, or refrigerated until ready to serve.
Source: Minimally adapted from Annies Eats