Lemon Mousse

Place the water in a medium saucepan and sprinkle the gelatin over it. Soften for five minutes. Place over low heat and cook until the gelatin dissolves.

Meanwhile, beat together the egg yolks and 1/3 cup sugar until they are pale, light and fluffy. Stir in two teaspoons of the lemon zest, the lemon juice and the gelatin.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened. Do not stop stirring or increase the heat or you will get expensive scrambled eggs.

Pour the egg mixture through a fine sieve into a bowl. Stir in the remaining lemon zest, cover and refrigerate until cool and thick. Whisk well to break up any gelatin clumps that have formed.

Beat the egg whites until they hold soft peaks, then add the 1/4 cup sugar. Continue beating until a meringue that holds stiff peaks forms. Fold the meringue into the lemon cream.

Beat the whipping cream until it holds stiff peaks, then fold it into the lemon cream mixture.

Spoon the mousse into individual serving dishes, chocolate cups, or leave in the large bowl. Cover and refrigerate for two hours or more until set.

To serve, let the mousse sit at room temperature for 10 to 15 minutes, then garnish it with berries, sliced fruit or raspberry coulis.