Lemon Mousse

Mousse

1

Sprinkle the gelatin over the water, let it hydrate for five minutes and then place it in medium heat with a water bath until it dissolves. Reserve

2

In a saucepan over low heat, combine lemon juice and 4 cups of water and bring to a simmer

Stir until dissolved

Stop stirring when it reaches the thread stage

3

Spread the mixture like a thread over the beaten egg whites

Beat until soft peaks form

Add gelatin and lemon juice, mixing well

4

Shape molds with phyllo dough

Place in oven at 220oC for 20 minutes or until golden brown

Remove from oven and place on each mold a small amount of the lemon filling

Serve

Coverage

In a saucepan, combine all ingredients and bring to a simmer

Remove from heat and let cool

Spoon over mousse.