Lemon Mousse

This is the classic way I make lemon mousse.

Ingredients

4 lemons

100 g caster sugar
400 g cream
10 eggs
10 gelatin leaves
1 tbsp. lemon zest

Method

Place gelatin leaves in cold water and allow to soak. Cut lemons in half and scoop the meat out and reserve all the juice. Separate the eggs into two bowls. Whisk the egg yolks with sugar until light and fluffy.  Whisk the cream in a bowl until soft peak. Whisk the egg whites in a bowl to soft peak. Squeeze the water from the gelatin leaves and melt. Add lemon juice and zest. Whisk into the egg yolk/sugar mixture. Softly blend whipped cream in and then the whipped egg whites. Place some Swiss macaron pieces in the bottom of the lemon shells and pipe the lemon mousse on top in a dome shape. Decorate with whipped cream and a half slice of lemon.

Note: A very refreshing dessert any day of the week.