Lemon mousse

Preparation

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  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.