Easy white chocolate and lemon mousse

Easy to prepare, airy and light this mousse can be served any time but during the Spring and Summer months it gives us the chance to taste something special and refreshing. I've said before that personally I'm not (and never was) a fan of the white chocolate but, as it happens very often in life, there are exceptions even in cooking ...:-)

Recipe of Fotis Chryssanthidis,
a talented young Pastry Chef

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 8 people):
200ml of fresh lemon juice
1 ½ gelatin sheets (7,5gr.)
300gr. of good quality white chocolate, cut in cubes
2 lemons, the zest
500ml of fresh cream (35% fat), whipped into a thick form

Method:
Soak the gelatin in a bowl with cold water.

Have the chocolate cubes in a metal bowl.

Put the lemon juice in a small saucepan on medium heat. Thoroughly strain the gelatin and when the lemon juice comes to the boil add it in the saucepan and stir with a wooden spoon to dissolve.

Take the saucepan off the heat and pour the gelatin mixture over the chocolate in the other bowl. Stir the mixture well to blend stirring with a rubber spatula and when the temperature drops to 35°C (a confectionery thermometer is required), add the lemon zest and the whipped cream and gently stir again to blend.

Fill individual glasses or bowls with the mixture and put in the fridge until the mousse is well set and chilled.