Instructions: Prepare moulds:
Make rings (collars) from strips of baking paper that will sit 3-4cm above the top rim of the souffle dishes (so you can fill past the top).

Separate eggs.

Whip cream to soft peaks.

Grate rind from lemons.

Place lemon rind, juice, egg yolks and sugar in a heatproof bowl. Whisk over boiling water until thick, allow to cool to room temperature.

Soften gelatine in water, then dissolve over hot water, cool and fold into custard mixture with the cream.

In a clean bowl, whisk the egg whites until stiff and gently fold through until evenly mixed. Carefully pour into prepared souffle dishes almost to the top of the paper collar and refrigerate until set, about 2 hours.

Remove paper collar carefully. Cover sides of mousse with crushed nuts.

To serve, decorate with whipped cream and a piped chocolate runout.

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