Pink Citrus Mousse with Lemonade Jelly

Pink Citrus Mousse

Directions

1. Bloom gelatine in ice water (with actual ice cubes), set aside
2. Whip cream to soft peaks, set aside
3. Once gelatine is soft, remove from water and squeeze out any excess water
4. Heat ⅓ of total juice to a simmer, remove from heat, and whisk in gelatine to dissolve
5. Whisk gelatine/juice into the rest of the citrus juice, let cool to 70 degrees F or room
   temperature
6. Combine water and sugar in a small saucepan over medium heat until it reaches 248
   degrees F
7. While the syrup is heating up, whip egg yolks on high speed in an electric mixer fitted
   with a whisk to pale yellow and increased in volume. At this point, slowly pour in syrup
   down the side of the bowl
8. Whisk the yolks and syrup until tepid to the touch, very light, and tripled in volume
9. Fold ½ of the juice/gelatin into the whipped yolks
10. Fold the other ½ of the juice into the whipped cream
11. Fold both mixtures together, it will be loose and will firm in the fridge
12. Pour into serving cups and chill at least 2 hours or until firm before adding Lemonade
    Jelly to the top

Lemonade Jelly

Directions

1. Bloom gelatine in ice water (with actual ice cubes) until soft and pliable
2. Combine lemon juice, ⅓ cup water, sugar and vanilla paste in a small pot just until it
   starts to simmer, remove from heat
3. Squeeze all excess water from the gelatine
4. Whisk gelatine into the mixture and let cool to room temperature before pouring on top of
   mousse cups~ 3 Tablespoons per cup
5. Let chill at least 2 hours or until jelly firms up before finishing with any other toppings like fresh
   fruit or whipped cream!