Lemon Mousse:

1 ½ teaspoons gelatine
½ cup strained lemon juice
¼ teaspoon salt
240ml cream, softly whipped
1/3 cup castor sugar
3 eggs, separated
finely grated zest of 1 lemon

Dissolve the gelatine in the lemon juice according to instructions on the packet. Cool to a syrupy consistency but don’t allow it to set. Beat the egg yolks with half the sugar until the mixture is thick and pale. Stir the gelatine mixture and zest into the yolks and set aside. Beat the whites with the salt until they foam. Slowly add the remaining sugar and beat until they form stiff peaks. Whisk ¼ of the whites into the lemon mixture to lighten it then gently fold in the remainder. When they are partially folded in add the whipped cream and fold this through as well. Place in a tightly sealed container (an old ice cream container is ideal) in the freezer. Freeze at least overnight, and up to 5 days. (can be stored tightly covered in the freezer for five days).

Blueberries:

1 tablespoon water
1 teaspoon finely grated lemon zest
3 teaspoons lemon juice
1/3 – ½ cup sugar
¼ cup kirsch
2 punnets blueberries

Place the water, zest, lemon juice and sugar (taste the blueberries and add more sugar if they are not very sweet) in a large heavy-based saucepan over medium heat, stir only until sugar dissolves. Bring to boil, then reduce heat to low and add the kirsch and blueberries. Simmer for 5 minutes (do not allow to boil), stirring carefully from time to time. The gentle cooking and stirring are necessary to avoid breaking up the berries too much. Remove from heat and leave to cool. Refrigerate in a tightly covered container until ready to use. (can be stored in the fridge for three days). A few hours before serving chill 6 tall glasses or goblets in the freezer. When ready to serve, place alternate layers of berries with a little of their juice, and mousse into each glass. Press down gently so no air holes form. Repeat layering until glass is filled. Finish with a scoop of berries. The glasses can be returned to the freezer at this time for a few hours, however, remove from freezer about five minutes before eating. Alternatively you could scoop the mousse into a shallow bowl and spoon the berries over the top.

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