Lemon mousse with candied peel

PEEL FROM SQUEEZED LEMONS, PLUS EQUAL WEIGHT SUGAR

I squeeze lemons, weigh juice, reserve yellow peel and mix starch, sugar and juice in a pan.

I stir smooth.

I boil until thick, then put cream in a bowl.

I refrigerate and soften cold cream with a spatula.

I whip cold cream.

I add some to lemon cream.

I stir quickly.

I gently fold in the remaining cream from the bottom upwards so it does not lose its air.

I divide uniform mousse into glasses.

PEEL

I cut the yellow part of the lemon peel into strips, cover with water in a saucepan, bring to the boil and drain, repeating 3 times to remove bitterness. Finally I weigh the peel and add an equal weight of sugar and a few tablespoons of water. I bring to the boil and let it caramelise, stirring continuously. When the sugar starts caramelising, I pour the peel onto sugar-dusted baking parchment and coat the strips, separating them. When serving the mousse I scatter over the candied lemon peel.