Lemon mousse 🍋😋

We hydrate the 2 sheets of gelatin in cold water for a few minutes. When they are hydrated it is very important to drain them well.

In a saucepan, mix about 100 ml of cream with the lemon juice (be careful that no seeds fall out), the hydrated gelatin and the dates. Mash everything very well.

Whip the remaining cream and the 2 egg whites in separate bowls until stiff peaks form. 🥛🥚

Mix everything with encircling movements or with the whisk until it is homogeneous. The texture should be creamy. *This is the perfect moment to taste both the sweetness and the amount of lemon. Add more lemon juice or date paste if necessary.

Because of the texture it can be a little difficult to pour into the cups. What I do is to take a freezer bag as a piping bag. I pour the dough in, close the bag and cut off a corner. This way it is easier to spread.

To decorate we can put some lemon zest on top of the cups🍋. Leave in the refrigerator for a couple of hours until it takes consistency and just enjoy 🤤.