Lemon mousse

This is like eating snow: light and airy, with a perfect balance of sweet and sour. Though it is a classic Danish dessert, this recipe is inspired by the Italian panna cotta. If you like, you can slightly candy the lemon julienne for the top.

SERVES 8

FOR THE MOUSSE 6 x 2g gelatine leaves 6 eggs, separated 150g granulated sugar Finely grated zest of 1 organic lemon 100ml lemon juice 400ml double cream TO SERVE 200ml whipping cream, or double cream, whipped (optional) Zest of 1 organic lemon, cut into julienne

1 For the mousse, soften the gelatine sheets in a small bowl of cold water for about 5min.

2 Meanwhile, beat the egg yolks and sugar in a mixing bowl with an electric mixer until pale and fluffy. Add the lemon zest and juice and beat again.

3 Remove the gelatine sheets from the water, squeeze out any excess water and place in a small pan set over a very gentle heat, until the gelatine has just melted.

4 Remove from the heat and slowly pour the melted gelatine into the egg yolk mixture, beating constantly to make sure it’s well combined. Set aside.

5 In another scrupulously clean bowl, whisk the egg whites until they’re quite stiff. In a third bowl, whip the double cream until light and fluffy. Set aside in a cool place for now.

6 When the egg yolk mousse is starting to set, fold in the egg whites and cream very carefully, until just combined. Transfer the mousse into 8 small glasses or a big serving bowl and put in the refrigerator for at least 5hr, or overnight.

7 Serve the mousse decorated with whipped cream, if you like, and the julienned lemon zest.