Lemon Mousse

In a blender, beat four tablespoons of sugar with the cream, half of the lemon rind, and lemon juice

To the side, hydrate the gelatin and add to the mixture

Put everything in the refrigerator to thicken slightly

In another bowl, beat the three egg whites until stiff peaks form, then add the remaining sugar and beat until firm peaks form

In a separate bowl, beat the three egg yolks until thickened and combine with the egg whites, stirring until smooth

Gently mix this cream into the other reserved mixture

Cover the bottom of four glasses with the crumbs of biscuit and place the mousse on top

Dust the remaining lemon rind on top and refrigerate at serving time.