Lemon bavarois with mint and raspberries

Soak the gelatin in cold water. Split the eggs.

Beat the egg yolks with 2 tablespoons of sugar in a generous bowl in about 5 minutes creamy. Place the bowl on a pan with hot water so that the bottom of the bowl does not touch the water. Stir in the lemon juice and beat well on a low setting until the mixture is smooth and bound. Take the bowl from the pan.

Squeeze the gelatine, stir the leaves through the egg mixture and allow the custard to cool. Stir occasionally. Beat the whipped cream until stiff.

In a fat-free bowl, whisk the egg whites with the rest of the sugar. Fold the whipped cream with the chopped fresh mint through the lemon custard and spatulate the mixture through the egg whites.

Rinse the pudding mold (s) with water and pour in the bavarois mixture. Put in the refrigerator for 2-3 hours (or a day in advance) to stiffen.

Loosen the sides of the bavarois from the mold or keep the mold a few seconds in hot water and pour the bavarois. Garnish the lemon bavarois with the slices of lemon, raspberries and mint leaves. Sift some icing sugar over it.