Kevin Dundon's Lemon mousse with candied zest

Method

• In a large bowl, pour in the cream and whisk until soft peaks form.
• In a separate bowl, whisk together the egg yolks, sugar and lemon rind to combine, then whisk in the lemon juice.
• Pour the egg and sugar mixture into the cream and whisk together to combine.
• In a large bowl, whisk together the egg whites until they form stiff peaks.
• Put the gelatine leaves and the water into a small bowl and set aside for 2–3 minutes, until the gelatine is soft. Then put the gelatine and half the water from the bowl into a small saucepan set over a medium heat and swirl the contents in the pan until the gelatine has dissolved.
• Whisk the dissolved gelatine into the cream mixture, then fold in the egg whites.
• Pour the mousse into 6–8 serving moulds or glasses and chill in the refrigerator for at least 1 hour until set.
• Meanwhile, make the candied zest. Put all the ingredients into a small saucepan set over a medium heat and cook for about 5 minutes, until the mixture becomes a sticky syrup. Remove from the heat, transfer to a bowl and set aside to cool at room temperature.
• To serve, if using moulds, turn out the mousses onto plates and drizzle the zest around each mousse. If using serving glasses, put a quenelle of whipped cream in the centre of each mousse and top with a little candied zest.