Soak 2 leaves of gelatine in plenty cold water.
Scrub one lemon and grate, then bring the juice (plus the juice from a second lemon) to the boil with 75g caster sugar and the zest. Stir till the sugar is dissolved.
Take from the heat, squeeze the soaked gelatine well and stir into the hot lemon juice. Cool.
Whisk 50 ml double cream and add 250g mascarpone, finally trickle in the cold lemon juice
Pour this cream in 4 ice glasses and keep in the fridge for 2 hours to firm up
Softly dissolve 25g sugar in 1 tbsp water and 2 tbsp limoncello, then turn up the heat a bit to create a golden caramel. Don't stir but shake the pan from time to time
Crumble 4 amaretti morbidi (the soft version) on baking paper, then pour the warm caramel over it and cool. Hack the result
10 mins before serving take the mousse from the fridge and sprinkle with the amaretti crunch (feeds 4)
(Here Janneke Philippi's original recipe in Dutch)
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