CITRUS MOUSSE
4 egg yolks Zest of 2 lemons 110ml lemon juice 110g sugar 3 leaves gelatin 55ml liqueur 450ml double cream.
Serves: 6
Source: N. Malgieri
METHOD
Ribbon yolks, sugar, zest, & juice over simmering water till thick, beat till cool & thick. Melt gelatin with liqueur, whip cream to chantilly. Beat gelatine into yolks, fold in cream. Chill.