Lemon Mousse

Directions

1. 1
   Soak the gelatin sheets in cold water for two minutes. Drain, and squeeze out the excess water.
2. 2
   In a saucepan heat the milk, and add the gelatin sheets.
3. 3
   Stir until dissolved.
4. 4
   Set aside.
5. 5
   Separate the egg yolks and mix with the condensed milk, stirring well.
6. 6
   Add the lemon zest and juice, and stir again. Add the milk mixture and stir.
7. 7
   In a clean bowl, whisk the egg whites to stiff peaks and gently add to the previous mixture.
8. 8
   The amount of lemon can be reduced or increased, depending on your preference.
9. 9
   However, the tartness of the lemon goes very well with the sweetness of the condensed milk.