Lemon mousse

Ingredients

• 2 organic lemons
• 0.5 lb mascarpone
• 3/4 cup cold cream
• 1/3 cup sugar
• 3 egg yolks

To decorate :

• 1 lemon

Preparation

• Wash the lemons. Whisk the egg whites until they form peaks and add the sugar gradually.
• Whisk the cream and mascarpone until they form peaks. Add the lemon juice and peels and combine gently with a spatula.
  
• Combine this preparation with the egg whites, using a spatula.
• Transfer in a piping bag with. Pipe the mousse into verrines or glasses. Wrap with plastic wrap and refrigerate 1 night (3 to 12 hours).
  
• Decorate with lemon peels and lemon slices.