Lemon and White Chocolate Mousse Parfaits with Strawberries
Instructions
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In a heatproof bowl, whisk egg yolks, sugar, lemon juice, lemon zest, and salt. Set bowl over a saucepan of gently simmering water. Whisk constantly until mixture thickens and a thermometer reads 160–170°F, about 6 minutes. Remove from heat and cool to room temperature.
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In another heatproof bowl, combine ¼ cup cream and white chocolate. Set over barely simmering water and stir until smooth and melted. Remove from heat and cool to room temperature.
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Whip remaining cream to firm peaks. Divide whipped cream evenly between the lemon base and white chocolate base, folding gently until incorporated.
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Layer about ¼ cup lemon mousse into each parfait glass. Top with strawberries, then ¼ cup white chocolate mousse. Repeat layers once more. Cover and refrigerate until ready to serve. Garnish with additional strawberries if desired.