Lemon Mousse Cake - lemons

Method

• Peel 3 lemons using a small, sharp knife.
• ( I use a potaot peeler) Cut only the thin outer skin.
• Set the peel from 2 lemons aside; discard peel from third lemon.
• Now peel the white layer off the lemons, cutting through the thin membrane surrounding the flesh.
• Discard the pith (the white layer) and slice the lemon into thin, uniform slices.
• Discard any seeds.
• Place the peel in the blender or food processor with the 1/4 cup water.
• Puree together and place in a small,heavy saucepan with the sugar; stir to blend.
• Boil 5 minutes without stirring until a syrup is formed; remove from heat.
• Place the yolks in a mixing bowl and lightly beat with a whisk.
• Very gradually add the hot sugar syrup to the egg yolks while beating with a whisk.
• The hot syrup cooks the yolks, creating a custardlike consistancy.
• Take care not to add the syrup all at once or it will scramble the eggs.
• Whisk vigorously for 8-10 minutes or beat with an electric mixer until thick and light.
• Place the lemon juice in a small bowl and sprinkle the gelatin on top;allow to stand 5 minutes to soften, stirring occasionally.
• Place the bowl of softened gelatin in a pan of simmering water for 3 to 5 minutes or until gelatin is completely disolved.
• Whip the cream until it forms soft peaks.
• Stir the warm, disolved gelatin into the beaten egg mixture.
• Gently fold in the whipped cream using an under-over motion with a spatula, turning the bowl with each stroke.
• Pour the lemon mousse into the chocolate brownie crust-lined springform pan.
• Smooth the top and carefully arrange the lemon slices in a circle on top of the lemon mousse in a circle close to the edge.
• Cover with plastic wrap and chill for at least 6 hours or overnight.
• Serve chilled.