Lemon Mousse

Ingredients

• 3 large untreated lemons
• 6 sheets of white gelatin
• 4 eggs
• 100 g sugar
• 150 ml white wine
• 125 g whipping cream

Instructions

1. 1.

   Grate the zest of one lemon and juice two lemons.

2. 2.

   From the third lemon also remove zest strips and cut into slices. Set both aside for garnish.

3. 3.

   Soak gelatin in cold water. Separate egg whites from yolks. Whisk yolks with sugar and lemon zest until frothy. Warm wine, squeeze out excess water from gelatin and dissolve it in wine, then stir into yolk mixture. Add lemon juice and refrigerate.

4. 4.

   Beat egg whites and cream very stiffly. When the mixture starts to set, gently fold in the whipped portion. Spoon into small bowls and refrigerate. Before serving garnish with lemon slices and zest strips.