Lemon Mousse

Instructions

1. In a food processor, mix the biscuits for a few seconds to obtain a crumb base for the lemon mousse.
2. Grate the lemons to obtain the zest. Then squeeze them and bring the resulting juice to the boil with the agar-agar for 2-4 minutes until the mix turns lightly creamy. Let cool.
3. Whisk the egg yolks and sugar until white and foamy.
4. Add the zest, mascarpone, sour cream and cooled lemon juice into a bowl; whisk to combine well.
5. Beat the egg whites with a pinch of salt and gently incorporate them into the lemon cream, lifting the mass with a spatula (maryse).
6. Pour the mousse into the glasses on the bed of biscuit crumbs and chill for at least 3 hours before serving.
7. Decorate with grated dark chocolate shavings or lemon zest.