Lemon Mousse (Sitronfromasj)

Lemon mousse is a refreshing and light dessert that rounds off any meal perfectly. For me it brings back fond memories of Sunday dinners at my Grandmother's house.
I am not sure if she made it from scratch or used the traditional boxed powder version, but regardless it was always so light and airy and delicious. That is exactly how this version turned out as well. I even had to take a close up picture which hopefully gives you and idea of the fluffiness of this thing. Absolutely heavenly!

Ingredients:
1/2 envelope unflavored gelatine
1/4 cup boiling water
2 eggs, yolks and whites separated
1/2 cup sugar
1 1/2 cups heavy cream
1 large lemon, zest and juice
Lemon zest, mint and berries for garnish

Dissolve gelatine in boiling water, set aside to cool. Meanwhile, with a mixer whip egg yolks and sugar until pale and foamy. Whip the cream. Zest and juice the lemon and stir into the whipped cream. Gently fold the lemon cream into the egg and sugar mixture. Stir the cooled gelatin into the mousse. Whip the egg whites until stiff peaks form and fold into the mousse. Pour into a single serving dish or divide into smaller individual serving dishes or glasses and refrigerate a few hours before serving.
Garnish with lemon zest, mint and berries. I had raspberries on hand but blueberries are especially delicious with lemon. Eat slowly and savor every spoonful! Mmmmm - so good!

Serves 6 well

(Recipe translated and adapted from Din Mat 2013 )