Sicilian Lemon Mousse

I don’t know any easier recipe than this. In addition to combining very well with our hot climate, it is always a success to end an informal meal because lemon has an astringency that cleanses the palate and is always pleasing! Would you like to make this delicious mousse?

Using a small grater, I extracted a little zest from the peel and set it aside. I mixed the juice of 2 lemons (they were quite large) with 1 small box of condensed milk. I beat (I used the mixer) 250ml of fresh cream until it reached the point of whipped cream and added it to the condensed milk with the lemon. I decorated it with the cones and put it to freeze.

* You can use 2 egg whites instead of the cream, or 100ml of very cold canned or boxed cream and you can use regular lemon instead of lemon.
* The ideal way to have a good consistency is to use all the ingredients very cold.