Lemon Mousse

1. 1

   Seperate eggs, whisk yolk with the sugar until creamy. Grate lemon rind finely, squeeze juice from both lemons and add to the egg mixture.

2. 2

   Put gelatine in a small bowl/cup with cold water, leave to stand for 3 minutes to become sponge. Stand bowl in pan of simmering water, to dissolve gelatine. Cool slightly and stir into lemon mixture, leave for a few minutes until mixture begins to set. Whisk egg whites until stiff and fold into the lemon mixture. Put into straight sided bowl. Canbe frozen or refrigerated for a couple of hours until set.

* Per serving · 4 servings · Values may vary.

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