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Lemon Mousse

List of Ingredients




3 fresh Eggs
6 0z Caster Sugar (finely granulated white sugar)
2 Lemons
3 Tablespoons of hot water
2 teaspoons gelatin powder
1/2 pint Double Cream (heavy cream, whipping cream)

Recipe



Grate the lemon zest and squeeze out the juice into a bowl.
Separate the eggs very carefully and add the egg yolks to half of the sugar.

Whisk the egg yolks sugar mixture until it is creamy and becomes a pale yellow color. Place into a suitable container for later use. Using a clean bowl, whisk the egg whites, while adding the rest of the sugar as you go. Whisk the mixture until it become very stiff and reaches a firm peak.

Add the whisked egg whites to the whisked yolks. Gently fold the egg whites into the egg yolks using a spoon or a spatula. Whip the Double Cream (heavy cream, whipping cream) until floppy. Set about two spoons whipped cream aside for the final decoration. Add the remaining whipped cream into the egg whites and yolk mixture and gently fold them together.

Place three tablespoons of hot boiled water in a cup and sprinkle the gelatin on top. Stir until the gelatin has completely dissolved. Pour the lemon zest and lemon juice into the gelatin solution and stir again.

Now, fold the lemon and gelatin mixture gently into the souffle` mixture. Making sure that the gelatin and lemon is mixed evenly. Pour the final mixture into a large serving container or into individual serving glasses.

Place into the refrigerator to chill for at least 4 hours to set. Decorate with the saved whipped cream using a pastry bag and number 44 tube.

Optional:
Decorate with a slice of lemon, some chocolate shavings, fresh fruit or fresh mint.

Enjoy!