Lemon mousse (Mouse lemoni)

A lovely, fresh treat, perfect to round off a seafood meal

1 ½ tsp gelatin powder or 3 sheets of gelatin

250 ml lemon juice

3 large or 4 small eggs, separated

300 ml whipping cream

140 g superfine sugar

zest of 1 large (organic) lemon

dash salt


Soak the gelatin in the lemon juice for a few minutes. Heat the mixture gently until the gelatin dissolves, then allow to cool.

Beat the egg yolks with half the sugar until pale and thick.

Fold the cooled gelatin mixture into the egg yolks. Add lemon zest.

Beat the egg whites with the salt until stiff peaks form.

Whip the cream with the rest of the sugar until thick. Gently fold the egg whites into the lemon/yolk mixture, then fold in the whipped cream lightly.

Chill for a few hours. Serve garnished with a mint leaf.