Lemon Raspberry Mousse

Ingredients

• 1/2 cup TAO Lemon Pressato Olive Oil

• 1/2 cup granulated sugar

• 4 large egg yolks

• 1/2 cup freshly squeezed lemon juice

• 1 tablespoon lemon zest

• 1/4 cup TAO Raspberry Balsamic Vinegar

• 1/2 cup heavy cream

• Fresh berries, for garnish (optional)

Directions

1. In a medium saucepan, whisk together the olive oil, sugar, egg yolks, lemon juice, and lemon zest until well combined.

2. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-8 minutes).

3. Remove the mixture from the heat and stir in the balsamic vinegar. Let it cool for 10 minutes.

4. In a large bowl, beat the heavy cream until stiff peaks form.

5. Fold the cooled lemon mixture into the whipped cream until fully combined.

6. Divide the mixture into serving glasses and refrigerate for at least 2 hours or until set.

7. Once set, garnish with fresh berries (if desired) and serve chilled.