Zesty, fresh and super-light, this simple mousse is a great finale to a meal – and it’s low in calories to boot.

PREPARATION TIME: 30 MINUTES, PLUS CHILLING 

SERVES 4

EASY / PREPARE AHEAD

V/2 level tsp powdered gelatine

2 free-range egg yolks juice and zest 2 lemons 150g (5oz) caster sugar

150ml (Vipt) reduced-fat whipping cream, lightly whipped

3 free-range egg whites

Put 3 tablespoons of water into a small saucepan, sprinkle over the gelatine and leave for 5 minutes to become spongy.

Tirl whisk together in a heatproof bowl set over a pan of simmering water. Whisk until very pale and thick. Remove from the heat and whisk for a few minutes longer, until the mixture has cooled slightly. Add the lemon zest, reserving some to decorate.

Dissolve the gelatine over a low heat without boiling until liquid and dear, and then add to the mousse mixture. Stir gently until the mixture is on the point of setting, and then fold in the cream.

Whisk the egg whites until just stiff and fold them into the mixture with a large metal spoon. Pour the mixture into 4 serving dishes and leave to set in the fridge for 2 to 3 hours. The mixture will keep in the fridge for up to 2 days. Per serving: 296 calories, I4g fat(11g saturated), 40g carbohydrate