Lemon Mousse

Soak the gelatine in cold water for about 10 minutes.

Finely grate the lemon and add the zest to a saucepan. Press the lemon and add the juice to the pan, set aside. Heat the saucepan to 60°C. Squeeze the water out of the gelatine and add the gelatine to the lemon juice. Stir until the gelatine has melted. Then remove the saucepan from the heat.

Divide the eggs into yolks and whites. Be careful not to get the yolks into the whites, as they cannot be whipped stiff. Place the egg whites in a bowl and add about 75 g of the sugar. Beat the whites with a hand mixer until stiff and glossy. You should be able to turn the bowl upside down without the egg whites falling out.

Place the egg yolks in a bowl and add the remaining sugar (approx. 25g). Beat with a hand mixer until it becomes a light and fluffy cream and all the sugar has dissolved.

Add the lemon juice mixture to the whipped egg yolks. Mix to combine. Add about 1/3 of the beaten egg whites to the mixture and fold it together. Then pour the mixture into the remaining egg whites. Fold until combined, a few white streaks should be left, but not too many. Pour into serving glasses or a large bowl. Refrigerate for at least 1 hour, but preferably longer.

Whip the cream until stiff peaks form and decorate the mousse with the cream. You can either add it to a piping bag and pipe it on or just add a few good spoonfuls on top. If you have leftover whipped cream, serve it in a bowl alongside the mousse, so those who wish can add more to their portion.