Lemon Cheesecake Mousse with Minted Sugar

There are so many elements that I like about this mousse. Firstly, the colours. Green is my favourite colour and I love the combinations of green, yellow and white. It's such a summery and cheerful tone that will elevate your mood even by just looking at it.

Furthermore, it's a non-baking / non-cooking dessert that you can prepare ahead and leave in the fridge until it's needed. Great for any dinner party.

Ultimately, the taste and texture sum up how great a dessert this is. The light and airy mousse with the crunchy minty sugar. The citrusy lemon has given a zingy lift to the creamy cheesecake flavour. Overall, it's a simple and yet brilliant recipe.

Lemon Cheesecake Mousse with Minted Sugar Recipe
(Adapted from Masterchef Magazine July 2010 issue, recipe by Masterchef contestant Sharnee)
Serves 6

Ingredients

4 egg yolks
295 g (1 1/3 cups) caster sugar
500 g cream cheese, chopped, softened
2 lemons, zested, 1 juiced
6 egg whites
1/4 cup finely shredded mint leaves

Method

1. To make mousse: Using an electric mixer, beat egg yolks and 220 g (1 cup) sugar until thick and pale. Add cheese and the zest and juice of 1 lemon, add beat until smooth. In a clean bowl, whisk egg white to stiff peaks. Fold one-third of egg whites into cheese mixture, then fold in remainder until just combined. Divide mixture among 6 x 375 ml (1 1/2-cup) glasses and chill for 2 hours.
2. To make minted sugar: Combine mint, the remaining lemon zest and 75 g (1/3 cup) sugar in a bowl.
3. Scatter minted sugar over mousse.