Lemon Mousse

 - Danish Recipe

Directions:

1. Zest and juice the lemons. 
2. Add the lemon juice to a saucepan with the gelatin and heat it up until the gelatin dissolves. 

    - if using gelatin sheets, let the sheets sit in cold water first for 5-10 minutes, then squeeze out the excess water before adding to the lemon juice. 
3. Allow this mixture to cool down while preparing the rest. 
4. In a bowl, whip the cream until it is stiff. 
5. Set the cream to the side. 
6. In another bowl, whip together the eggs and sugar until it is light and fluffy. 
7. Mix in the zest and juice mixture. 
8. Gradually add the egg mixture to the whipped cream, folding it together as you go. 
9. Fold and stir with a spatula until it is evenly mixed together. 
10. Pour the mousse into cups of your choosing, or just leave in the bowl and cover with plastic wrap or a lid. 
11. Allow it to cool completely in the fridge, ideally overnight. 
12. Eat it all by itself as a dessert or add it as a topping to other desserts or even as a breakfast topping. 

Notes:

- Covered and in the fridge, the mousse can last up to 2-3 days.