Lemon Mousse

4 gelatine leaves
3 separated eggs
75g caster sugar
100ml double cream
3 juiced lemons (and 1 ts finely grated zest)

Candied Lemon Zest
1 lemon
60g caster sugar

To make the candied lemon zest, cut the zest from the lemon in long thin strips using a zester, then squeeze the juice from the fruit. Combine the zest, juice, sugar and 4 tb water in a small pan, bring to the boil, then reduce the heat and leave to simmer for 5mins. Remove the pan from the heat. Separate the lemon strips from each other and spread them out on a baking sheet. leave to cool and dry.

To make the mousse, immerse the gelatine in a bowl of cold water for about 5 mins. In a mixing bowl, beat the egg yolks and sugar together with an electric mixer until pale and fluffy.

In another large mixing bowl, whisk the egg whites until the foam forms stiff peaks. In a separate bowl, whip the cream until it forms soft peaks.

lift the gelatine out of the water and melt it gently in a small pan. Turn off the heat, pour in the lemon juice and add the zest. Slowly pour the gelatine mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.

Fold in the egg whites and the whipped cream. Pour into one large serving dish or several small dishes and chill for a couple of hours in the fridge. Serve the mousse topped with the candied lemon zest.