- 300ml double cream
- 1 lemon, zested
- 2 limes, zested
- 2 egg whites
1. Whisk the egg whites until stiff and set aside.
2. In a separate bowl whisk together the cream & zest until thick.
3. Stir in the juice of the lemon & limes then gently fold in the egg whites until combined.
4. Split between four ramekins and chill (both you and the mousse).
5. Decorate with zest before serving.