Lemon Mousse

 

2 teaspoons (6,25g) gelatin powder

2 tablespoons (30ml) cold water

4 tablespoons (60ml) boiling water

1 cup (200g) sugar

4 tablespoons (60ml) fresh lemon juice

1 tablespoon lemon zest

2 cups (500ml) heavy cream

1. pour gelatin over cold water. Let stand 1 minute to soften

2. add boiling water and stir until gelatin dissolves completely

3. in a cold mixing bowl, combine cream, sugar, lemon juice and zest. Beat until stiff peaks form. Pour gelatin mixture and beat until well blended

4. spoon or pipe into individual dishes. Cover and chill