Step 1: Whip the Cream
Pour the cold heavy whipping cream into a large mixing bowl.
Using an electric mixer, beat on medium-high speed until stiff peaks form, about 3–4 minutes.
Step 2: Prepare the Lemon Mixture
In another bowl, combine:
- Sweetened condensed milk
- Fresh lemon juice
- Lemon zest
- Vanilla extract (if using)
Whisk until smooth. The mixture will begin to thicken naturally as the lemon juice reacts with the condensed milk.
Step 3: Fold Together
Gently fold the whipped cream into the lemon mixture using a spatula.
Mix carefully until no white streaks remain, keeping as much air in the mousse as possible.
Step 4: Fill the Glasses
Spoon or pipe the mousse into serving glasses or dessert bowls.
Smooth the tops if desired.
Step 5: Chill
Refrigerate for at least 2 hours, or until the mousse is firm and well chilled.
Step 6: Garnish and Serve
Just before serving, top each mousse with:
- A swirl of whipped cream
- Fresh lemon zest
- A thin lemon slice
- Mint leaves for extra freshness (optional)
Serve chilled.
