Fritters with Lemon Mousse and Strawberries

Directions

• In a small heavy saucepan, whisk egg yolks, sugar and lemon juice until blended. Cook over medium-low heat, whisking constantly, until thickened and a thermometer reads at least 170°. Do not allow to boil. Immediately remove from heat. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold, 30 minutes.
• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into lemon mixture. Refrigerate, covered, until serving.
• For topping, in a small bowl, toss strawberries with honey and sugar. Let stand until juices are released from strawberries.
• For fritters, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and orange zest until blended. Add to dry ingredients, stirring just until moistened.
• In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels.
• To serve, spoon mousse into dessert dishes; top with strawberries. Serve with fritters. Sprinkle with additional powdered sugar, if desired.