- Mix together coulis and sliced strawberries. Refrigerate.
- Dissolve gelatine in cold water. Set aside.
- In the top of a double boiler, beat egg yolks, sugar, and lemon juice.
- Fill bottom of double boiler with just enough water so that it won’t touch the bottom of the top pan.
- Nestle top pan into bottom and heat over medium.
- Whisk egg mixture 7 to 10 minutes until it thickens.
- Add gelatine and mix well. Remove from heat and allow mixture to set at room temperature. Refrigerate for 15 minutes.
- Whip cream until stiff peaks form. Fold cream into egg mixture and add yogurt.
- Cover and refrigerate for at least 1 hour or up to a few days.
- Cut cake into 6 slices, add lemon mousse, and top with strawberries. Garnish with lemon zest.
Zest the lemon before squeezing it.
To serve this dessert in verrines, place a little mousse at the bottom of 6 verrines and top with cubes of angel food cake and a few strawberries. Repeat to form two layers, then garnish with lemon zest.
Save leftover coulis to drizzle over a cake or yogurt.
Freeze egg whites to use later. You can add them to an omelette or use to make a meringue.