This recipe was invented in England in 1891! The Famous Lemon Posset

5. Add Egg Yolks and Condensed Milk: In a separate bowl, lightly beat the 3 egg yolks. Temper the yolks by slowly adding a small amount of the hot lemon mixture, stirring constantly to prevent the eggs from scrambling. Then, pour the tempered yolks back into the saucepan. Add 100g of condensed milk and the lemon zest, stirring well to combine.
6. Cook Until Thickened: Continue to cook the mixture on medium heat, stirring constantly, until it thickens to a mousse-like consistency. This should take a few minutes.
7. Chill the Mousse: Once thickened, remove the mousse from heat and let it cool slightly. Then, pour into individual serving dishes or a large bowl. Refrigerate for at least 2 hours, or until set and chilled.
8. Serve: Garnish with a little extra lemon zest or a thin lemon slice before serving. Enjoy this light and tangy lemon mousse as a refreshing dessert!
This recipe offers a delightful twist on traditional mousse, featuring the bright and zesty flavors of lemon, perfect for a light dessert or a palate cleanser