Lemon mousse

Ingredients for 4 servings:

• 4 sheets of white gelatin
• 4 m.-sized eggs
• 8 tbsp sugar
• 2 lemons, untreated
• 1 cup of cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Refreshing and fluffy

Soak the gelatin in cold water for 8 minutes. Grate the zest from one lemon. Squeeze the juice from both lemons. Take 3 tablespoons of the juice and mix it with 2 tablespoons of water, set aside. Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks, and refrigerate briefly. Whisk the cream until stiff peaks and refrigerate as well. Beat the egg yolks and sugar on low speed, then beat on high speed until a thick cream forms. Stir in the lemon juice. Remove the gelatin from the water and gently squeeze a little of it with your hand. Heat the lemon juice-water mixture in a small saucepan, remove from the heat, and dissolve the gelatin. Add about 3 tablespoons of egg cream to the gelatin to equalize the temperature. Then add the gelatin to the cream a tablespoon at a time, stirring constantly. Gradually fold in the egg whites and finally the cream. Transfer to a serving bowl and let it set in the refrigerator for 4-6 hours.