You will need:
- Zest of two lemons, shredded very finely
- 240 grams caster sugar
- 140 grams pasteurised egg
- 15 grams gelatine (leaf if possible)
- Juice of two lemons
- 300ml whipping cream
- 15 grams chopped pistachios or green rubbed almonds
- Boil the shredded lemon zest in a little water and 15 grams of sugar until soft. Allow to cool.
- Whisk the pasteurised eggs with the rest of the sugar until thick and white. Melt the gelatine in the lemon juice over heat.
- Beat the cream until thick, but not to piping consistency. Pour the melted gelatine into the egg mixture and combine, then fold in approximately half of the whipped cream.
- Carefully pour this mixture into four glasses, keeping the edges clean.
- Beat the remaining cream until stiff and pipe a bulb on the top of each mousse. When set, decorate with the lemon zest and pistachio nuts.