Mousse the classical way
- 4 egg yolks
- 40 grs. icing sugar
- juice and peel of 4 untreated lemons
- 4 leaves of white Gelatine, soaked in cold water
- 4 egg whites
- 40 grs. granulated sugar
Whip egg yolks with icing sugar and grated lemon peel until thick and creamy. Squeeze out the gelatine leaves and dissolve in the warm (not hot!) lemon juice. Stir gently into the egg yolk cream. Whip egg whites with sugar until stiff and add to the cream. Rinse four dessert dishes with cold water, pour the cream into them and chill for several hours.
Before serving dip the dishes a few seconds into hot water. Decorate with lemon balm and lemon slices.