250 ml whipping cream
60 ml lemon juice
1 large egg white
50 g sugar
1 Tablespoon grated lemon peel 3 gelatine sheets
6 readymade cake rounds, ½ cm thick
3 Tablespoon orange or lemon marmalade
Así puedes prepararlo
Soak the gelatine sheets in a bowl of cold water for 5 minutes. Drain and dissolve in a saucepan or in the microwave with half of the lemon juice.
Add the rest of the juice and allow to cool. Place the cold whipping cream in a bowl, add half the sugar and beat with a blender until whipped.
Blend 3 tablespoons cream with the lemon juice and rind, then blend in the rest. Whip the egg whites in a clean bowl, add the sugar and continue beating until stiff peaks form. Gently fold the whites into the mixture.
Pour the lemon mousse into the half-circle moulds, cover with a cake round and place in the freezer for at least 3-4 hours.
Turn out by pressing the outside of the moulds, decorate with half a teaspoon of marmalade and let stand for 20 minutes.
