*Ingredients :
° 4 limes
° 6 lemons
° 6 sheets of gelatin
° 6 eggs
° 200 g caster sugar
° 25 cl of heavy cream
*PREPARATION :
Soften gelatin in cold water. Wash the limes, grate them to recover the zest, squeeze them and strain the juice. Squeeze lemons also reserving juice.
Crack eggs, separating whites to yolk. Whisk the yolks with the sugar in a bain-marie until the mixture whitens. Pour in the fresh cream and whisk over low heat until thickened for 7 to 8 minutes. Remove from heat and let cool.
Heat the zest with the lemon juice and melt the gelatin. Carefully pour in the egg cream while mixing.
Beat egg whites to stiff and fold them to previous mixture. Pour into individual molds and leave to set for 6 hours in the refrigerator.
When ready to serve, immerse the mussels for a few seconds in hot water and turn them out onto plates. Serve as fresh.
Enjoy !
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