Here is a recipe for making lemon mousse:

Ingredients:

4 lemons (juice and zest)

200 ml of whipping cream (whipping cream)

200 g sugar

3 eggs

4 sheets of gelatin

Instructions:

Squeeze the lemons to obtain the lemon juice and zest. Reserve the zest for garnish.

Soak the gelatin sheets in cold water for a few minutes to soften.

In a large bowl, whisk the egg yolks with half the sugar until frothy and pale yellow.

In a small saucepan, heat the lemon juice over medium-low heat without boiling.

Add the hot lemon juice to the egg yolk mixture a little at a time, whisking constantly to
prevent the yolks from curdling.

Drain the gelatin sheets and add them to the bowl with the lemon-yolk mixture. Stir until the
gelatin is completely dissolved.

In another bowl, whip the whipping cream with the remaining sugar until soft peaks form.

Fold the whipped cream into the lemon and egg yolk mixture with gentle, encircling motions,
making sure they are well combined.

Pour the mixture into individual ramekins or a large bowl and refrigerate for at least 3-4 hours,
or until the mousse is firm.

Before serving, garnish with lemon zest on top.

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