Lemon mousse tartlets

Ingredients for 4 servings:

• 60 g biscuits, cantuccini, butter biscuits or sponge fingers, of your choice
• 30 g butter
• ½ tsp lemon zest, grated, or lemon zest flavoring
• 125 ml whipped cream
• 1 lemon(s), the juice 50 ml
• 80 g sugar, fine
• 2 eggs
• 2 ½ leaves of white gelatin

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

The cakes can be prepared the day before

Grind the biscuits or roll them into fine crumbs using a rolling pin and a freezer bag. Melt the butter (I do this in the microwave) and mix thoroughly with the biscuit crumbs. Divide into 4 dessert rings, press down firmly, and chill. Soak the gelatin in water. Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form. Beat the cream stiff peaks as well. Beat the egg yolks with the sugar on low speed, then beat on high until a thick cream forms. Add the lemon juice and stir in. Squeeze out the gelatin and dissolve it in the microwave (while watching closely; it goes very quickly). Stir 2 tablespoons of the cream into the dissolved gelatin, then add this cream to the egg custard and mix in. Gradually stir in the egg whites, followed by the cream. Pour the cream evenly into the dessert rings and chill. The cream should set for at least 6 hours, preferably overnight!