Creamy Lemon Mousse with Mint: No-Bake Fluffy

Instructions:

1. Chill your equipment. Place your mixing bowl and whisk attachment in the freezer for at least 10 minutes.
2. Combine the citrus and sugar. In a small bowl, rub the 1 tbsp lemon zest into the 1/3 cup powdered sugar with your fingertips.
3. Whip the cream. Pour the 1 cup heavy whipping cream into the chilled bowl and whip on medium high until stiff peaks form and the whisk leaves clear tracks.
4. Prepare the yogurt base. In a separate medium bowl, whisk together the 1/2 cup Greek yogurt, the lemon sugar mixture, and the 1/4 cup freshly squeezed lemon juice until the texture is completely smooth.
5. Fold the yogurt into the cream. Gently add the yogurt mixture to the whipped cream using a spatula, using a 'figure eight' motion to preserve the air bubbles you just created.
6. Incorporate the mint. Carefully fold in the 1/4 cup finely chiffonaded fresh mint leaves.
7. Macerate the garnish. Toss the 4 whole sprigs of fresh mint with the 1 tsp granulated sugar in a tiny bowl.
8. Portion and serve. Spoon the Creamy Lemon Mousse into four glass bowls or ramekins.
9. Add the final touch. Top each serving with a sugared mint sprig until the presentation looks like a professional bistro dessert.
10. Chill or enjoy. Serve immediately for a soft texture, or refrigerate for 30 minutes for a firmer set.