Honey Mousse - cooking recipe

Ingredients

3 eggs, separated
100 g caster sugar
2 lemons, juice of
6 tablespoons lemon juice
2 teaspoons gelatin, powdered
300 ml whipping cream
2 tablespoons clear honey
2 tablespoons fresh lemon rind, finely grated
6 fresh mint leaves, to garnish
6 fresh cherries, to garnish

Preparation

Whisk together the egg yolk, sugar and lemon rind until thick.
Add 3 tbsps.
lemon juice.
Place over a pan of simmering water until thick- like mousse.
Remove from heat.
Whisk occasionally until cold.
Soak the gelatin in the remaining lemon juice in a bowl.
Place the bowl over a pan of hot water.
Stir until dissolved.
Whip the cream until softly stiff.
Whisk the egg white until stiff.
Fold half the cream into the mousse with the gelatin, honey and whisked egg white.
Transfer to a glass bowl.
Decorate with the remaining whipped cream, cherries and mint leaves.
Refrigerate for 20 minutes.
Serve.