Lemon Cheesecake Mousse

2 cups heavy cream
8 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1 cup lemon curd
1/2 teaspoon lemon extract
pinch of salt
yellow food coloring, optional

In a chilled mixing bowl, whip the cream for 2 to 3 minutes until stiff peaks form.

In a second bowl, mix the cream cheese, powdered sugar, lemon curd, lemon extract, and salt. Fold  the whipped cream into this being careful not to deflate. Add a few drops of the food coloring, if you are using it, and gently fold it in until it is evenly dispersed.

You can divide the mousse into serving glasses, or place it in a bowl to be served later. Refrigerate for at least one hour so that the mousse will chill and firm up. Serve cold. 

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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