Tangy, refreshing, creamy and delicious. Lemon Mousse is a perfect dessert for a dinner party, or when you just want something a little extra special. It’s also good because you can make it a few hours in or even a day in advance.
4 medium free-range eggs, separated
250g/8oz of caster sugar
3 unwaxed lemons, zest and juice only
5 tablespoons of cold water
15g of powdered gelatine
300ml of double cream
Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has dissolved and the mixture has thickened a little.
Place the cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted.
Remove from the heat and leave to cool slightly.
In a separate bowl, lightly whip the cream until soft peaks form when the whisk is removed. Stir the melted gelatine into the cream and fold into the egg yolk mixture.
Whisk the egg whites in a separate bowl with an electric hand-whisk until soft peaks form when the whisk is removed.
Place the bowl with the egg yolks inside a bigger bowl filled with ice-cold water. Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon.
Stir the mixture until it begins to thicken, then pour into a serving glasses or bowls and refrigerate for two hours, or until set. You can also refrigerate this overnight.