2 fino or verna lemons
200 ml of cold cream
2 tablespoons cream cheese
3 egg whites
100g shelled walnuts
1 lemon to decorate
Grate the lemon skins on one side and on the other squeeze their juice and set aside.
In an electric mixer with a rod, mount the whites, first at medium speed until it begins to foam, add half of the sugar and increase speed until the meringue forms firm peaks.
In another container, whip the cream with the cream cheese and the rest of the sugar. When it has the texture of whipped cream, set aside.
In a bowl mix the whipped cream adding the meringue little by little, with a spatula and slow enveloping movements, making sure it does not go down, until it is completely mixed. Finally add the lemon juice and grated skin. Mix until integrated.
In a mortar, grind the nuts and mix with the granola.
In cups, bowls or jars put a base of ground nuts and granola. On top add the mousse, you can do it with the help of a pastry bag. Refrigerate for 3 hours before serving.
To serv the mousse put a slice of lemon on the edge of each dessert. We can add a little grated skin if we wish.