Preparing the lemon mousse
Everything ready? First, soften the gelatine in a little cold water. At the same time separate the eggs. You need both ingredients. Beat the egg yolks and the sugar until fluffy. Then add the lemon juice and lemon zest. Once the gelatine is soft, dissolve by soaking in a small saucepan over a low heat. Add the dissolved mixture directly to the egg custard and mix everything together well. Now for the egg whites. Beat them until they're stiff and fold into the mixture. Now, be patient. After about 2 hours in the fridge, the cream is ready to serve.
Caramelised fruits go perfectly with the lemon mousse. Pour the sugar into a saucepan and allow it to caramelise slowly over a medium heat. Now add the peeled fruit, which has been cut into slices, to the liquid sugar. Almost ready. As we know that people eat with their eyes, scoop out egg-shaped portions of the mousse and add the caramelized fruit. Tip: place the remaining caramel in threads around the lemon cream. Finally, round off the dessert by decorating it with mint leaves, lemon zest and icing sugar.