75 gm caster sugar
120 ml water
3 egg yolks
120 ml double cream
grated rind and juice of 1 lemon
Place the sugar and water in a small saucepan on the simmering plate until dissolved. Transfer to the boiling plateand boil for about 3 minutes until the syrup registers 105C/125F on a sugar thermometer (and looks very syrupy with large peasize bubbles).
Whisk the egg yolks in a small bowl then gradually pour on the hot syrup in a thin steady stream whisking all the time.
Continue to whisk until the mixture is thick mousselike and cool.
In a separate bowl whisk the cream until it forms stiff peaks then add the lemon rind and juice and whip again to soft peaks.
Fold the cream into the mousse.
Cover and chill in the refrigerator until required.
Whisk well before serving.
Serves 8