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In a mixing bowl, pour in the heavy cream. Use an electric mixer to whip the cream until soft peaks form.
In a separate bowl, whisk together the condensed milk, fresh lemon juice, lemon zest, and vanilla extract.
Gently fold the lemon mixture into the whipped cream until well combined. Be careful not to deflate the cream.
Once the mixture is smooth and fully incorporated, spoon the mousse into serving dishes or glasses.
Refrigerate the mousse for at least 2-3 hours or until set.
Before serving, you can garnish the mousse with extra lemon zest or fresh berries for a touch of color.
Serving and Storage Tips:
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