Ricardo Lemon Mousse

Directions

1. 1
   In a little bowl, sprinkle gelatin on the water and let rest 5 minutes.
2. 2
   Set aside.
3. 3
   In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch.
4. 4
   Incorporate the 3 eggs, lemon juice and butter with a whisk.
5. 5
   Bring to boil stirring constantly.
6. 6
   Add gelatin and stir until it's dissolved.
7. 7
   Pour in a large bowl.
8. 8
   Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
9. 9
   In a clean bowl, whisk egg whites with electric mixer until soft peaks.
10. 10
    Add gradually the 1/2 cup sugar whisking until hard peaks.
11. 11
    With a spatula, incorporate the meringue to the lemon cream.
12. 12
    Distribute in 6 ramequins.
13. 13
    Cover and refrigerate about 2 hours.