Prep Time: 50 min Total Time: 50 min
4 tablespoons cornstarch
1/2 cup sugar
4 tablespoons water
1 teaspoon lemon zest, finely grated
1/2 cup fresh lemon juice
2 egg whites, room temperature
1 cup heavy cream
6 ring moulds, approximately 4-inch x 1-1/2-inch (I use 29 ounce cans, both ends removed cut in half horizontally)
Fresh Strawberries, stems trimmed, thinly sliced vertically
Angel Food Cake, make your favorite recipe or purchase at a bakery
can be done ahead
Chocolate syrup (optional)
6 Fresh Mint sprigs
To make the lemon mousse, whisk together in a small saucepan cornstarch,
sugar and water over medium heat stirring constantly until mixture thickens. Remove from heat, whisk in the
lemon juice and zest. Transfer to a large bowl to cool.
In a mixing bowl beat egg whites to stiff peaks; in another clean bowl whip the
heavy cream to soft
peaks, fold them into the cooled lemon mixture.
Use a ring mold to cut angel food cake into 6 (4-inch x 1/2-inch high)
rounds. Set them aside.
Put molds on a flat tray or plate with a lip to catch any drips;
arrange strawberries single layer, pointed ends up, around inside of
molds. Fill with the mousse, smooth the tops, cover loosely
with plastic wrap and refrigerate for 6 hours or overnight.
Remove from refrigerator. Blot completely on paper towels of
any liquid (the strawberries may weep) and place on 6 individual plates,
top with cake rounds. Carefully lift off
the ring, decorate plates with Strawberry Fans, chocolate syrup if desired and mint sprigs
then serve this beauty immediately.