Lemon Mousse - cooking recipe

Ingredients

3 beaten egg yolks
4 Tbsp. hot water
3 1/2 oz. superfine sugar
2 1/2 lemons, juiced and rind zest
1 Tbsp. plain gelatin
6 Tbsp. cold water
3 egg whites, whipped
1 c. heavy cream

Preparation

Add beaten egg yolks to hot water and beat until foamy.
Add superfine sugar until dissolved.
Then add lemon juice and zest. Dissolve plain gelatin in cold water, then heat to dissolve completely.
Add the gelatin mixture to the egg yolk mixture, blending gently.
Place in the refrigerator and let set (not fully).
Add the whipped egg whites and whipped cream by folding into the lemon/gelatin mixture that is not yet fully set.
Let set fully and then serve, garnished with whipped cream.