This zesty mousse is served with a boozy syrup and decadently butter-fried strawberries.
For the lemon mousse, whisk together the egg yolks, sugar, zest and juice of the lemons until doubled in volume.
In a clean bowl, whip the cream until soft peaks form when the whisk is removed, then stir in the gelatine. Fold the cream into the egg yolk mix.
Whisk the egg whites in a separate clean bowl until soft peaks form, and then fold them into the egg yolk mix.
Decant into small glasses or dishes and place in the fridge.
For the roasted strawberries, place a frying pan on the heat and add the sugar and butter. Once melted quickly add the strawberries and toss in the sugar and butter. Set aside until ready to serve.
For the Rioja and lemon syrup, put the Rioja in a medium-sized saucepan and cook until reduced to half the volume. Add the sugar and most of lemon zest and cook for a further 10 minutes.
To serve place the mousse on the plate with the strawberries next to it and pour over the syrup. Top the mousse with the reserved lemon zest.
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