Cool, mellow custard is transformed into mousse with a whisking of heavy whipping cream. Piped into crispy mini phyllo shells and adorned with a vibrant mint leaf and a curl of lemon zest, bite-size Lemon Mousse Phyllo Cups tend to disappear quickly.
- ¼ cup sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon kosher salt
- ½ cup cold water
- ¼ teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 egg yolk
- 1 teaspoon unsalted butter
- ½ cup heavy whipping cream
- 2 (1.9-ounce) boxes mini phyllo shells
- Garnish: lemon zest, mint leaves
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Add ½ cup cold water, and whisk until sugar and cornstarch are dissolved. Add lemon zest, lemon juice, egg yolk, and butter. Whisk constantly over medium heat until mixture boils and thickens, about 6 minutes.
- Remove from heat. Transfer custard to a bowl, and press plastic wrap onto custard surface. Refrigerate until cool, about 30 minutes.
- In a medium bowl, beat cream with a mixer at high speed until soft peaks form. Add custard, and continue beating until stiff peaks form. Refrigerate for 1 hour.
- Spoon lemon mousse into a pastry bag fitted with a medium round tip. Pipe into phyllo shells. Garnish with lemon zest and mint leaves, if desired.
For more delectable fare and for tips on hosting a tea, see the Tea Pleasures 2018 issue of Victoria Classics.