Creamy Lemon Mousse with Raspberry Sauce

Whipped cream 33-38% fat content (250 ml / 1 cup)
Sugar (50 g / 1/4 cup)
Directions
Prepare the Lemon Curd:
In a saucepan, combine lemon juice, water, sugar, cornstarch, and turmeric.
Cook over low heat, stirring continuously, until the mixture thickens.
Remove from heat and allow to cool. Transfer to the refrigerator to chill.
Make the Raspberry Sauce:
In a separate saucepan, combine raspberries, sugar, and pectin.
Bring to a boil, then simmer for about 3 minutes until slightly thickened.
Remove from heat and let it cool. Chill in the refrigerator.
Prepare the Whipped Cream:
In a mixing bowl, whip the cold whipped cream and sugar together until stiff peaks form.
Reserve about 3-4 tablespoons of whipped cream for garnish.
Assemble the Mousse:
Mix the chilled lemon curd with the whipped cream until well combined.
Transfer the lemon mousse mixture into a piping bag.