Luscious lemon mousse
- In a bowl, whisk egg yolks only (but save egg whites) and sugar together until thick and pale. Whisking continuously, add lemon juice from 2 lemons one spoonful at a time. Whisk in lemon zest from the two lemons.
- Place (boiling) water in a ramekin, sprinkle with gelatine and stir until gelatine dissolves. Set aside to cool a little. Stir into first mixture. Fold in whipped cream and place mixture in fridge until ready to mix in egg whites.
- In a separate, clean bowl, whisk egg whites until soft peaks form. Fold into first mixture. Spoon into six glasses, cover and refrigerate for at least 4 hours to set. Serve with biscotti to dip.