Lemon mousse

For the lemon mousse:

• Make a juice with the lemons.
• Soak the first amount of gelatine.
• Heat the juice up to 65 ºC together with the sugar, the first amount of lemon paste and the first amount of cream.
• Add the drained gelatine, mix and sieve.
• Lower the temperature to 25 ºC.
• Semi-whip the second amount of cream and add it to the mixture.
• Pour into bowls and let it cool.

For the lemon cream:

• Heat the second amount of lemon paste and water to 65 ºC.
• Add the second amount of gelatine well drained, mix and sieve.
• Cover the mousse with the lemon cream.
• Serve with a button of whipped cream with sugar decorated with fruit cubes or candied lemon.