Lemon Mousse

• 3 leaves gelatin, or 2 generous tsp powdered gelatin
• 4 None eggs, separated
• scant 1/2 cup sugar
• 1 None lemon, zested and juiced, plus extra lemon juice to equal 6 tbsp
• 4 tbsp slivered almonds
• None None powdered sugar, to garnish
• None None lemon balm, to garnish

1. Soak gelatin in cold water. Beat egg whites until stiff. Beat egg yolks and 4 tbsp hot water until foamy. Add sugar gradually and beat until sugar has dissolved. Add lemon zest and juice.
2. Squeeze excess water out of gelatine leaves, then dissolve them in a little lukewarm water. Stir into the egg yolk mixture. Chill for 2-3 mins in the refrigerator until the mousse begins to thicken.
3. Meanwhile, toast slivered almonds in a dry pan until golden and leave to cool. Fold egg whites into mousse. Spoon mousse into 4 dessert glasses and chill for 25 mins. To serve, scatter mousse with almonds, dust with powdered sugar and garnish with lemon balm.

gelatin, eggs, sugar, lemon, almonds, powdered sugar, lemon balm

Taken from recipes-plus.com/api/v2.0/recipes/19296 (may not work)