I am a big fan of anything with lemons and this mousse recipe is light (even with the large amount of double cream) and refreshing. The Lemon Biscotti, the sturdier member of the biscuit family, make great spoons for the mousse.
Normally Biscotti are made with Almonds but I have substituted these for Pumpkin seeds, because I love them....and they were all I had in my cupboard.
Pour the cream and sugar into a bowl and whisk until thickened but not completely whipped. stir in the zest and juice of a lemon. Set aside. Whisk the egg whites until they reach medium peaks, (basically not quite as stiff as when you can tip the bowl over your head without being covered in egg whites). Add 1 tablespoon of the egg whites to the cream mixture to loosen then add the rest and gently fold.
Preheat the oven to 160 degrees and line a large baking tray. Sift the flour,grate the chocolate and mix all ingredients to form a dough then separate into two pieces and roll each one out into rectangles, (the dough should be approx 1 inch thick).
Place both onto the baking tray and cook for approx 20 minutes, (when the dough starts to brown slightly, its ready). Allow to cool for about 10 minutes then remove from the tray and place on a cutting board. Cut into 2cm strips, place back on the baking sheet, turn the oven down to 140 and cook for another 10-15 minutes or until browned on top.