Protein lemon mousse

-150 ml lemon juice (I used 5 but they were small ones from my lemon tree) -2 natural bifidus yogurts - 2 Greek yogurts -2 100% homemade coconut yogurts - 200g of skyr - 200g homemade unsweetened condensed milk -5 sheets of gelatin - 4 organic egg whites (from home) - lemon zest to decorate - 100 ml of semi-skimmed milk - 1 teaspoon vanilla powder

-Soak the gelatine leaves. - Whip the egg whites until stiff -Set aside. -Whisk the remaining ingredients for 3-4 minutes. - Dissolve the gelatine in the hot milk in a large bowl. - Gradually add the cream and the egg whites with a stirring motion. - Pour into glasses or any container and put in the refrigerator 6-8 hours. - Before serving add lemon zest which gives it a very rich and refreshing touch. Note: With these quantities I had enough for 4 glasses and 8 glass yogurt cups.