This is a great summer dessert!
For 4 servings:
4 egg yolks
130 gram icing (confectioner's) sugar
3,3 dl cream
4 plates of gelatin
1,5 dl freshly squeezed lemon juice
Squeeze the juice from 2 fresh lemons. Whisk the egg yolks and icing sugar til the mixture is thicken.
Whisk cream till almost stiff.
Put the gelatin plates in a bowl of cold water for a few minutes. Squeeze them almost dry and add the lemon juice in a small caserolle. Heaten till gelatine is melted.
Blend the wipped cream carefully together with the egg/sugar-mix.
Blend in the lemon/gelatin mix carefully little by little. Put the mousse in a nice bowl.
But in fridge, at least for 5 hours, preferably over night.
