Lemon Mousse

Sprinkle gelatin over water in a small bowl. Let stand for 5 minutes to soften.

Combine lemon juice, zest, and sugar in a saucepan. Heat over medium heat, stirring constantly, until sugar dissolves. Do not boil. Remove from heat.

Add the softened gelatin mixture to the warm lemon mixture. Stir until gelatin is completely dissolved.

In a separate bowl, beat heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip.

Gently fold the lemon mixture into the whipped cream until just combined. Do not overmix.

Divide the mousse mixture into individual serving dishes. Cover and refrigerate for at least 4 hours, or until set.