Earl Grey Mascarpone Mousse with Candied Lemon Zest

Ingredients

• 1.5 cups Heavy whipping cream, divided: 1 cup for mousse, 0.5 cup for topping
• 6 oz Mascarpone cheese, room temperature
• 3 large Pasteurized egg yolks
• 0.33 cup Powdered erythritol, divided
• 1.5 tbsp Earl Grey tea leaves, loose leaf
• 0.75 cup Hot water, 200°F
• 0.5 tsp Pure vanilla extract
• 1 whole Lemon zest, finely grated
• 1 pinch Sea salt, for garnish

Instructions

1. 1

   Steep Earl Grey: Pour hot water over tea leaves, steep 4 minutes, strain and cool completely.

2. 2

   Create sabayon: Whisk egg yolks with 0.25 cup erythritol in double boiler over simmering water for 3-4 minutes until pale and slightly thickened to 160°F. Remove from heat and cool.