Ingredients:
Grated zest & juice of 1 UGLI®
Grated zest & juice of 1 lemon (plus another just in case)
7g/¼ oz. gelatin
3 eggs, separated
140g/5oz. white sugar
150ml/ 5fl. oz. double/heavy cream, whipped gently until
it just holds shape
Icing sugar if needed

Decorate:
Lemon slices

Procedure:
Place the UGLI® and lemon juices in a small saucepan and evenly sprinkle over the gelatin. Leave for 5 minutes to become spongy. Whisk the egg yolks with the sugar until thick and mousse-like. Add the UGLI® and lemon zests. Dissolve the gelatine over low heat, without boiling, until it is liquid and clear, then add to the mousse. Stir gently until it starts to set, then fold in the whipped cream. Taste – if too tart add some icing sugar, if bland add more lemon juice. Whisk egg whites until stiff. Stir in 1tbsp to ‘let it down’ then fold in the remainder with a large metal spoon. Pour into a large glass bowl or 6 individual ones.