Lemon mousse

Source
Serves 4

Ingredients
3 eggs
4Tbspsugar
3 leaves of gelatine
lheavy cream
2 lemons
4Tbspwater
Instructions

Soak the gelatine in cold water in a small pot. Separate the eggs, and zest the lemons. Put a bit of lemon zest aside for decoration.

Beat egg yolks and sugar until fluffy, then add lemon zest and the juice of both lemons. Heat the gelatine over low-medium heat until it is fully dissolved. Then stir the gelatine into the egg mixture, and refrigerate for about half an hour, or until the mixture has fully set.

With a whisk, break up the set mixture. Beat the heavy cream to stiff peaks, and add it to the mixture with a whisk until homogenous. Finally, beat the eggwhites and very carefully fold them into the mixture. Decorate with a bit of lemon zest, and keep refrigerated until served.