Lemon mousse

Ingredients :

• 4 eggs
• 400g mascarpone
• 150g icing sugar
• 1 pinch Saffron powder
• 2 tbsp. Lemon Cedar syrup

Preparation:

1. Separate the egg yolks from the whites. In a bowl, mix the yolks with the mascarpone, 100g icing sugar, saffron and citron syrup.
2. Whip the egg whites until stiff, then add the remaining icing sugar, whisking constantly.
3. Fold this meringue into the mascarpone mixture.
4. Spoon the mousse into individual bowls and refrigerate for at least 6 hours.