White Chocolate, Lemon, and Mascarpone Mousse

Chop the 30 gr White Chocolate into small, even pieces and place them into a heatproof bowl.

Set the bowl over a pot of gently simmering water without letting the bottom touch the water, and stir until completely melted and smooth.

Remove the bowl from the water bath and allow the melted white chocolate to cool at room temperature for about 5 minutes.

In a separate mixing bowl, combine 50 gr Mascarpone, 40 gr Strained Yogurt, 1 ml Vanilla Extract, and ¹/₄ tsp Table salt.

Whisk the mixture thoroughly until smooth and creamy, then incorporate ¹/₄ piece Lemon (using freshly squeezed juice and most of the finely grated zest).

Slowly pour the cooled melted white chocolate into the mascarpone mixture in a steady stream while whisking continuously until light and fluffy.

Divide the mousse evenly between two small dessert glasses and chill in the refrigerator for at least 1 hour to set.

Roughly chop the 10 gr Pistachios, then scatter them over the chilled mousse along with the remaining 0 piece Lemon (finely grated zest) just before serving.