Lemon Curd Mousse Recipe

7.5 ml powdered gelatine
30 ml/2 tbsp water
3 eggs, separated
100 g/4 oz caster (superfine) sugar
Grated rind and juice of 2 small lemons

65g butter Mint sprigs, to decorate

Method:

Sprinkle the gelatine over the water in a small bowl. Leave to soften for 5 minutes, then stand the bowl in a pan of gently simmering water until dissolved (or heat briefly in the microwave). Whisk the egg yolks with 25g/1 oz/2 tbsp of the sugar until thick and pale. Put the lemon rind, juice and butter in a saucepan and heat until the butter melts. Bring to the boil. Add the gelatine and turn into a blender or food processor with the yolks mixture. Run the machine for 1.5-2 minutes. Whisk the egg whites until stiff. Whisk in the remaining sugar, then fold in the hot lemon mixture. Turn into six individual glass serving dishes, leave until cold, then chill until set. Decorate each with a small sprig of mint before serving.