Lemon Curd Mousse
Take 2 tbsp of water, add gelatine and let it bloom (gelatine is not necessary if you are using extra thick cream).
Keep the icing bowl and whisk in refrigerator for 10 minutes to chill.
Remove bowl and whisk attachment from refrigerator and add whipping cream, icing sugar, and The Cherry Tree Lemon Curd to the bowl. Give it a good mix until smooth and stiff peaks form. Add gelatine (if required) and give it a last mix.
In the serving cup, add 1 tbsp of The Cherry Tree Lemon Curd and spoon the mousse mixture on top.
Wrap in cling film and refrigerate for 6/7 hours or overnight.
Garnish with fresh raspberries, blueberries, mint leaves and lemon slices.