Lemon Mousse

1. 1

   Bloom the gelatin in cold water for 5-6 mins. If using sheet gelatin, squeeze the excess liquid from the sheets. Place the gelatin in a small saucepan with 3 tbsp lemon juice and melt over low heat then remove from the heat and add 5 tbsp lemon juice. Add the yogurt and sugar then chill for 15 mins, until the mixture begins to gel.

2. 2

   Whip the cream until stiff then fold into the lemon-yogurt mixture. Transfer to a piping bag and fill each lemon 1/2 with mousse. Chill for 2 hours before serving.

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