Lemon Mousse

In a 1 1/2 liter saucepan, combine the sugar, gelatin, cornstarch, and grated lemon zest

Add the lemon juice, egg yolks, and whisk well

Bring to a boil over medium heat, stirring constantly, until thickened and slightly puffed

Remove from heat and cover with plastic wrap

Let cool and refrigerate for at least 30 minutes

Beat the heavy cream until stiff peaks form

Combine the lemon mixture and orange liqueur in a blender and blend until smooth

Pour into a large bowl and fold in the whipped cream and egg whites

Pour into individual serving cups or a large mold

Cover and refrigerate for 4 to 6 hours or overnight

Garnish with lemon slices and amandine slivers

Serve 6 to 8 portions.