Lemon Mousse with Basil Slush

Lemon cream

• 1 gelatine sheet (approx. 2 g)
• 50 g sugar
• 3 lemons zest only
• 125 g lemon juice
• 4 egg yolks (approx. 70 g)
• 2 eggs (approx. 80 g)
• 75 g butter

Basil slush

• 310 g water
• 110 g lime juice
• 90 g sugar
• 50 g fresh basil leaves only

Lime jelly

• 1 gelatine sheet (approx. 2 g)
• 45 g water
• 30 g sugar
• 30 g lime juice

Lemon frosting

• 50 g sugar
• 1 lemon zest only
• 1 ½ egg whites (approx. 50 g)

Assembly

• fresh mixed berries to garnish
• digestive biscuit crushed
• fresh basil leaves to garnish