Place eggs and sugar in a medium metal mixing bowl or in the top of a double boiler. Set over simmering water and stir with a whisk for 5 minutes, or until the mixture reaches 165°F. Add the white chocolate chips and stir with a rubber or silicone scraper, until the chocolate has melted. Stir in 2 tablespoons of lemon paste. Remove from heat and let cool for 10 minutes, stirring occasionally. The mixture should feel cool before proceeding to the next step.
Whip the cream and the remaining 1 tablespoon lemon paste to stiff peaks. Stir 1/3 of the cream into the white chocolate mixture until well blended. Fold in the remaining whipped cream. Spoon about ½ cup of the mousse into 8 serving dishes. Refrigerate before serving.
Note: If the chocolate does not cool in 10 minutes, or if you’re pressed for time, place it in the refrigerator, stirring every minute until the mixture feels cool.
Place eggs and sugar in a medium metal mixing bowl or in the top of a double boiler. Set over simmering water and stir with a whisk for 5 minutes, or until the mixture reaches 73.8°C. Add the white chocolate chips and stir with a rubber or silicone scraper, until the chocolate has melted. Stir in 2 tablespoons of lemon paste. Remove from heat and let cool for 10 minutes, stirring occasionally. The mixture should feel cool before proceeding to the next step.
Whip the cream and the remaining 1 tablespoon lemon paste to stiff peaks. Stir 1/3 of the cream into the white chocolate mixture until well blended. Fold in the remaining whipped cream. Spoon about ½ cup of the mousse into 8 serving dishes. Refrigerate before serving.
Note: If the chocolate does not cool in 10 minutes, or if you’re pressed for time, place it in the refrigerator, stirring every minute until the mixture feels cool.
