Lemon Mousse - cooking recipe

Ingredients

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

Preparation

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.
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.
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.