A yummy dessert!

Here is the picture from our attempt...
(I mean Riikka and myself...Matt didn't want anything to do with this...except when it came time to eat it)

It is a delicious and VERY refreshing dessert!!!

I promise I took this, Matt said it looks like it's out of a magazine.

Lemon White Chocolate Mousse and Berry Parfaits
Printer-Friendly Version
Yield: 8 servings
Ingredients:
5 large egg yolks
½ cup sugar
½ cup fresh lemon juice
4 tsp. lemon zest
Pinch of salt
¼ cup plus 2 2/3 cups heavy whipping cream, divided
3.5 oz. good quality white chocolate, finely chopped
4-5 cups assorted berries (I used sliced strawberries and blueberries)
Directions:
To make the lemon curd, combine the egg yolks, sugar, lemon juice, lemon zest and salt in a medium saucepan set over medium heat.  Heat, whisking constantly, until the mixture thickens and registers about 170˚ F on an instant-read thermometer.  Transfer the mixture to a bowl, cover with plastic wrap so that it is touching the surface of the curd (this prevents it from forming a skin.)  Cool until the mixture is at least at room temperature.
Meanwhile, combine ¼ cup of the heavy cream in a heatproof bowl with the white chocolate.  Set the bowl over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is melted.  Remove from the heat and let cool to room temperature.
Once both the lemon curd and white chocolate mixtures have cooled, beat the remaining heavy cream in the chilled bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form.  Once the cream is fully whipped, divide the mixture between the two bowls with the lemon curd and the melted white chocolate.  Gently fold the whipped cream into each until well incorporated, smooth and no streaks remain.
Layer the lemon mousse and white chocolate mousse as desired in serving dishes with berries between the layers.  Cover and refrigerate until ready to serve.

SOURCE