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.

Grate the lemon peel finely and put it in a pan. Squeeze the lemon and add the juice to the pan. Heat the pan to 60 °C.

Squeeze the water from the husk and add the husk to the juice.

Stir until the husk is melted. Then remove the pan from the heat.

Divide the eggs in yolks and whites. Be careful not to get any yolk into the whites, or they will not stiffen.

Combine the egg whites in a bowl with 75 g of the sugar. Whisk until stiff and glossy. You should be able to turn the bowl upside down without the egg whites falling out.

Combine the egg yolks with the remaining sugar (25 g) in a bowl.

Beat with a hand mixer until it becomes a light yellow 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, and then those who wish to add more can do so.