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Serves 6- 8 Prep 20-25 mins plus at least a few hrs chilling Cook 5 mins
6 sheets of gelatine (1.7g each)
6 eggs, separated
150g caster sugar
400ml double cream
150ml lemon juice zest of
1 unwaxed lemon TO SERVE 200ml whipping cream, whipped
1 tbsp unwaxed lemon zest, julienned
Soak the gelatine in a bowl of cold water for about 5 mins. Beat the egg yolks and sugar together with an electric mixer until pale and fluffy. In another clean bowl, whisk the egg whites until fluffy. In a third bowl, whip the double cream until light and fluffy.
Drain the gelatine and melt in a small pan. Remove from the heat and add the lemon juice and zest. Slowly pour the gelatine and lemon mixture into the egg yolk mixture, stirring constantly.
Fold in the egg whites and whipped double cream. Pour into 6 serving glasses. Put any leftovers in a big serving bowl for second helpings. Chill the mousses in the fridge for a few hrs or overnight, before serving with the whipped cream and julienned lemon zest on top. The mousse will keep in the fridge for 3–4 days.