Lemon mousse

Sponge the gelatine in the water for 10 minutes.
Whisk together the egg yolks and castor sugar until thick and pale yellow.
Add the lemon juice while beating, then the lemon rind.
Heat the gelatine until dissolved but do not bring to the boil.
Add to the egg yolk mixture and mix lightly.
Leave until the mixture begins to set.
Beat the egg whites until soft peaks form and gently fold into the egg yolk mixture along with the cream.
Spoon the mixture into small cups or into a dish and chill until set, for four to five hours.
Decorate with deep-fried lemon rind:
Remove the rind from a lemon or two with a zester.
Sprinkle with castor sugar and stand for 30 minutes.
Remove from the syrup that has formed and deep-fry in hot oil until crisp.
Scatter over the hot mousses.