Ingredients
250ml/9fl oz double cream
1 lemon, zest and juice
few drops of vanilla essence
55g/2oz caster sugar
55g/2oz Quark (low fat cream cheese)

Method
1. Place the cream, lemon zest, vanilla essence and caster sugar into a large bowl and whisk together until you reach the consistency of Greek yoghurt.
2. Add the lemon juice and whisk again to thicken.
3. Fold in the quark to combine.
4. Transfer the mousse to serving dishes or spoon into a chefs ring on a serving plate and smooth off the top with a palette knife.
5. Remove the ring and serve.