Lemon mousse with gin and lemon jelly

To make the jelly, lay 5 gelatine leaves in a shallow dish. Cover with cold water and leave to soak for 5 minutes.

Discard the water and gently squeeze the gelatine to remove excess moisture. In a pan, heat 150ml of the lemonade until hot but not boiling. Remove from the heat, add the gelatine and stir until dissolved.

Put the gin and the rest of the lemonade in a jug. Add the gelatine mixture and stir. Divide between 6 glasses and chill until set.

For the mousse, soak the remaining gelatine as before. Squeeze out excess water, then put the gelatine in a small pan with half the lemon juice. Heat very gently until dissolved; be careful not to heat near boiling point.

Meanwhile, put the yolks, remaining lemon juice and 100g of the sugar in a large bowl. Stand the bowl over a pan of simmering water, making sure the base doesn't touch the water. Whisk with an electric hand mixer until thick and mousse-like. Remove the bowl from the pan and continue whisking until only slightly warm.

Whisk in the dissolved gelatine and most of the lemon zest, reserving some for decoration.

Wash and thoroughly dry the whisk beaters, then whisk the egg whites to form stiff, glossy peaks. Add the last 50g sugar and whisk again until stiff.

In another bowl, whip the cream until thickened but still soft - if it gets stiff, it won't fold in properly. Gently fold the cream into the lemon mixture, then fold in the egg whites, taking care not to knock the air out of them.

Divide between the glasses and chill until set. To serve, decorate with mint leaves and the remaining lemon zest.

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