Separate the eggs. I use two mugs and put each egg white in the mixing bowl just in case an egg yolk breaks into the whites and ruins them all for whisking later. It is def worth the bother. I also make sure that the eggs are fresh I believe it stops the whites leaking into the mousse.

Soak the gelatine leaves in a bowl of cold water or as per instructions. I find the gelatine leaves are so much easier to use than the granules.

I use one free standing mixer and just scrape out the mixtures into clean bowls before the final mix. Whip the egg whites first into soft and fluffy peaks ( not stiff) and scrape out into a bowl.

Whisk the eggs and sugar together until pale and thick enough to leave a trail when you lift the whisk out.

Whip the double cream until just coming together, think Mr.Whippy.

In a saucepan put the gently wringed out gelatine. Over a very gentle heat melt the gelatine. Keep a watch over it throughout as it must not bubble.

Take off the heat and add the lemon juice whilst stirring with a whisk. I find that is the best way to distribute the gelatine thoroughly.

Whisk the lemon mixture into the egg and sugar as above.

Fold the egg whites into the mixture.I fold until I lose the will to live and then add the soft cream and fold again. When all hope is lost I stir with a whisk in a folding motion to incorporate the last little lumps. I am exaggerating.....

I put in six individual dishes or one big one. The choice is yours. Cover and leave in the fridge to chill and set for at least a couple of hours. This can easily be made the day before.

Apply to sweating face for much light relief.