Combine the gelatin and water in a saucepan and let soften for 1-2 minutes. Place pan on the stove over low heat and cook, stirring, until gelatin is thoroughly dissolved—about 4-5 minutes. Stir in the lemon juice and 6 tablespoons of the sugar, adding it 2 tablespoons at a time, until each addition dissolves. Stir in the lemon zest and remove the pan from the heat.
Beat the egg whites in a mixing bowl until soft peaks form. Add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form. Set aside.
Fold the yogurt into the gelatin mixture until well blended. Fold the beaten egg whites into the yogurt mixture. Pour the mousse into individual serving bowls and refrigerate until firm. Garnish each serving with a mint sprig. Serve with seasonal fresh fruit.
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