Lemon Mousse

1. 1

   Soak gelatin in cold water. Beat egg whites until stiff. Beat egg yolks and 4 tbsp hot water until foamy. Add sugar gradually and beat until sugar has dissolved. Add lemon zest and juice.

2. 2

   Squeeze excess water out of gelatine leaves, then dissolve them in a little lukewarm water. Stir into the egg yolk mixture. Chill for 2-3 mins in the refrigerator until the mousse begins to thicken.

3. 3

   Meanwhile, toast slivered almonds in a dry pan until golden and leave to cool. Fold egg whites into mousse. Spoon mousse into 4 dessert glasses and chill for 25 mins. To serve, scatter mousse with almonds, dust with powdered sugar and garnish with lemon balm.

No additional tips available.