Note: It is best to use a food grade scale that measures in grams for this recipe.
*Reaching the ribbon stage takes 3 to 4 minutes with a whisk. It goes faster with an electric mixer. The way to know you have reached the ribbon stage is the mixture gets thick enough that you briefly see the bottom of the bowl before the mixture fills it back in when you are mixing the sugar and eggs. The color of the egg yolk also changes to a pale yellow.
**To create the garnish in the photo, melt isomalt, then pour it onto a silicon mat, immediately press a dried lemon slice into the hot isomalt and allow to cool. Isomalt is very hot and you need to work with gloves when using it. The other garnish in the photo on the outside of the glass is pansies and they are edible but be sure you choose ones that are organically grown. Place raspberries, sliced figs, mint leaves and powdered raspberries on top of the mousse if desired.
Find it online: https://experimentalhomesteader.com/brunch-dessert/