Ingredients
2 large egg yolks1/4 cup sugar1/4 cup lemon juice1-1/2 cups heavy whipping cream1/4 cup confectioners’ sugarTOPPING:1 cup sliced fresh strawberries1 tablespoon honey1/4 teaspoon sugarFRITTERS:1 cup all-purpose flour1 tablespoon sugar1 teaspoon baking powder1/2 teaspoon salt1 large egg, room temperature1/2 cup 2% milk1 tablespoon butter, melted2 teaspoons grated orange zestOil for deep-fat frying
Preparation
In a small heavy saucepan, whisk egg yolks, sugar and lemon juice until blended. Cook over medium-low heat, whisking constantly, until thickened and a thermometer reads at least 170°. Do not allow to boil. Immediately remove from heat. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold, 30 minutes.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold into lemon mixture. Refrigerate, covered, until serving.
For topping, in a small bowl, toss strawberries with honey and sugar. Let stand until juices are released from strawberries.
For fritters, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and orange zest until blended. Add to dry ingredients, stirring just until moistened.
In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels.
To serve, spoon mousse into dessert dishes; top with strawberries. Serve with fritters. Sprinkle with additional powdered sugar, if desired.
