Fennel-Infused Citrus Mousse

Slice the fennel bulb thinly, reserving the fronds for garnish. Combine the sliced fennel and 200ml heavy cream in a small saucepan.

Place over medium-low heat and simmer gently for 12-15 minutes, until the cream is deeply fragrant with fennel and has reduced slightly. Strain through a fine-mesh sieve, pressing firmly on the solids to extract all liquid. Discard the fennel pulp and set the infused cream aside to cool to room temperature.

Zest all 3 lemons directly into a heatproof bowl. Juice the lemons and measure out 120ml of juice; add to the bowl along with the eggs and 120g white sugar. Whisk vigorously until smooth.

Set the bowl over a pot of barely simmering water (the bowl must not touch the water). Cook, whisking constantly and scraping the sides frequently, for 8-10 minutes until the curd reaches 82°C (180°F) and coats the back of a spoon with a loose, custard-like consistency.

Remove from heat immediately. Add the butter piece by piece, stirring until each addition is fully incorporated and the curd is glossy. Strain through a fine sieve into a clean bowl. Press plastic wrap directly onto the surface and refrigerate until completely cold, about 1 hour.

Combine the egg whites and a pinch of salt in a spotlessly clean bowl. Using a stand mixer or hand beaters, whip on medium speed until the whites are foamy and hold soft peaks.

[" Use pasteurized egg whites to eliminate salmonella risk in the raw meringue."]

With the mixer running, pour the hot syrup in a thin, steady stream down the side of the bowl into the meringue. Continue whipping on high speed for 5-6 minutes until the meringue is glossy, holds firm peaks, and has cooled to room temperature.

In a large bowl, whip the remaining 150ml heavy cream with vanilla extract and powdered sugar to soft, billowy peaks — do not overwhip. It should hold its shape but remain creamy, not grainy.

Fold the cold lemon curd into the whipped cream until evenly combined. Then fold in the Italian meringue in three additions, using a large rubber spatula and very gentle, folding motions to preserve as much air as possible.

Fold in the cooled fennel-infused cream until just incorporated — do not overmix or the mousse will lose its light texture. The mixture should be pale yellow with faint green threads and hold soft peaks.

Divide the mousse among 4 chilled serving glasses or ramekins. Tap gently on the counter to settle. Cover with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, until fully set and firm.

Before serving, garnish each mousse with a few reserved fennel fronds and a light dusting of powdered sugar. Serve well-chilled.