For the assembly:
200 g of cornstarch or ladyfingers (champagne) biscuits
1/2 cup milk for soaking the cookies
Preparation
1. White cream:
In a small saucepan, mix the condensed milk, milk, egg yolk, and cornstarch.
Cook over medium heat, stirring constantly until thickened (about 8–10 minutes).
Remove from heat, add the cream and lemon zest. Mix well.
Let cool by covering with cling film to prevent the formation of the skin.
2. Lemon mousse:
In a blender or bowl, combine the condensed milk, heavy cream, and lemon juice.
Blend for about 1 minute until you get a thick and smooth cream (the lemon reacts with the condensed milk immediately creating a mousse-like consistency).
Store in the fridge until ready to use.
