6 yellow lemons
6 sheets of gelatin
200 g powdered sugar
25 cl of heavy cream
Soften the gelatine in cold water. Wash the limes, grate them to get the zest, squeeze them and filter the juice. Squeeze the lemons and reserve the juice.
Break the eggs, separating the whites from the yolks. Whisk the yolks with the sugar in a double boiler until the mixture turns white. Pour in the fresh cream and whisk over low heat until thickened for 7 to 8 minutes. Remove from heat and let cool.
Heat the zest with the lemon 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 previous mixture. 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 few seconds and remove from the moulds onto plates. Serve chilled.