3 sheets of gelatine
3 egg yolks
85 g Dansukker Granulated Sugar
grated zest and juice of 1 lemon, ideally untreated
300 ml whipping cream

Salted crunchy topping
15 g desiccated coconut
60 g plain flour
35 g porridge oats
50 g Dansukker Soft Brown Sugar
1 1/2 g salt
50 g butter at room temperature

Topping
grated lemon zest, ideally untreated

Soak the gelatine sheets in cold water for about 5 min.

Beat the egg yolks and sugar until fluffy.

Heat the lemon juice in a saucepan and place the gelatine sheets in the pan. Melt at a low heat.
Pour the lemon mixture in a thin stream into the egg mixture while whisking constantly. Add the lemon zest.

Whip the cream and fold into the egg mixture. Pour into 6 glasses and refrigerate for about 1 hour until set.

Heat the oven to 160°C while you prepare the crunchy topping. Place all the ingredients in a bowl and combine using your hands.

Spread the topping out on a baking sheet lined with baking parchment, crumbling it with your fingers. Bake in the centre of the oven for 10 min. Leave to cool.

Just before serving, remove the lemon mousse from the fridge, crumble the crunchy topping on top and sprinkle with lemon zest.