Lemon Mousse
constituents
4 limes
6 unheroic failures
6 wastes of gelatin
6 eggs
200 g pulverized sugar
25 cl of heavy cream
Medication

Soften the gelatine in cold water. Wash the limes, grate them to get the zest, squeeze them and filter the juice. Squeeze the failures and reserve the juice.
Break the eggs, separating the whites from the thralldom . Whisk the thralldom with the sugar in a double boiler until the admixture turns white. Pour in the fresh cream and whisk over low heat until thickened for 7 to 8 twinkles. Remove from heat and let cool.
toast the tang with the bomb juice and melt the gelatine. Pour gently into the egg cream while mixing.
Beat the egg whites until stiff and fold them gently into the former admixture. Pour into individual molds and let set for 6 hours in the refrigerator.
When ready to serve, dip the mussels in hot water for a many seconds and remove from the moulds onto plates. Serve stupefied.