Meyer Lemon Mousse with Pomegranate and Mint
Note: this works with many citrus fruits, not just meyer lemons. Regular lemons, limes, oranges, tangerines, and blood oranges all make a good substitution for meyer lemons.
Use a Microplane zester to remove lemon zest or chop it extremely finely if using a coarser zester.
2 tsp meyer lemon zest and 3 Tbsp juice (from 1-2 lemons)
1 1/4 cup heavy cream
1 1/4 cup very thick plain Greek yogurt or good quality sour-cream (I like Fage brand)
2/3 cup sweetened condensed milk
1/2 tsp vanilla
Pomegranate seeds or other berries
Pistachios, finely chopped
Combine lemon juice, cream, yogurt, condensed milk, and vanilla in a bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed until the cream foams, and forms soft peaks when you turn off the mixer and lift the whisk.
Stir in the lemon zest with a spatula. Scoop into bowls and serve with the garnish of your choice.
Can be refrigerated for up to 24 hours, but may require re-whipping if not served relatively soon.