Lemon Mousse

'1

In a blender, beat four tablespoons of coconut cream with the cream de leite, half of the shell, and the lemon juice.'

'0 part, hydrate the gelatin by adding it to the mixture

Then, refrigerate until firm.'

'2

In another bowl, beat the three egg whites until stiff peaks form (see page 53).'

'3

Fold this meringue into the other reserved cream delicately.'

'4

Cover the bottom of four cups with the crumbs and top with the lemon mousse.'

'5

Dust with remaining shell and refrigerate until serving time.'