Earl Grey Mascarpone Mousse with Candied Lemon Zest

Ingredients

• 1 1/2 cups heavy whipping cream, divided: 1 cup for mousse, 1/2 cup for topping
• 6 oz mascarpone cheese, room temperature
• 3 large pasteurized egg yolks
• 1/3 cup powdered erythritol, divided
• 1 1/2 tbsp earl grey tea leaves, loose leaf
• 3/4 cup hot water, 200°F
• 1/2 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 1/4 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.