Lemon Mousse

This was my granddads favourite desert, and can remember making it a million times when I was a child, but I can't actually remember making it as a grown up, so when I remembered the desert the other day, I thought it was time to do so.

3 eggs (pasteurised)
125g sugar
Lemon Zest finely grated from 2 lemons about, 2 teaspoons.
75ml fresh lemon juice
1 sachet or 4 sheets of gelatine
250ml Lactofree cream + more for decorating

If using sheet gelatine, soak them in cold water for about 30 minutes.

Using an electric whisk, whisk eggs and sugar in a large bowl until they go thick and fluffy, and pale in colour, about 10 minutes .

Whisk the cream to whip cream in another bowl and set aside.

Place a bowl over steaming water, add the lemon juice and zest and slowly heat up a bit, ad the powder gelatine or squeeze excess water from the sheet gelatine and ad that. stir until the gelatine has completely dissolved.

Gently stir in the lemon mixture into the egg mixture, then fold in the whipped cream gently making sure the mouse stays light and fluffy.

transferee to one big ramekin or six small, cover with cling film and transferee to the fridge to set for minimum 1 hour.

Decorate with some whip cream and Lemons that have been covered in sugar and left in the fridge over night, if wanted.

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