Fresh lemon mousse

Method
Prep:30min  ›  Cook:20min  ›  Extra time:4hr  ›  Ready in:4hr50min 

1. Soak gelatine in cold water. Separate eggs.
2. In a bowl beat egg yolks and sugar. Add cornflour and mix well to combine.
3. In a saucepan warm the lemon juice. Add egg yolk mixture and whisk vigorously. Over low heat, let thicken, whisking continuously.
4. When thick, stir in the drained and squeezed gelatin and stir till dissolved. Set to one side till cooled.
5. In a separate bowl beat egg whites till stiff. In other bowl beat whipping cream and mascarpone till peaks form. Fold the contents of both bowls into the egg yolk mixture.
6. Pour into a glass serving bowl or small glass dessert bowls and refrigerate till set. To serve, sprinkle with some chopped pistachios.