Prepare the LINEAGUSCIO® mould, code 12601 and 12600.
Heat 250 g of lemon juice and dissolve the fish glue already softened, add the sugar and then the remaining 250 gr. of lemon juice, incorporate all to the meringue and then gently add the whipped cream.
Now, with a pastry bag, carefully pour the mousse into decosil mould and let stand for at least one hour in the blast chiller.
When the mousse crystallization is completed, remove the thermoformed mould by pushing delicately the silicone locks.
Finally gently remove the silicone mould from the bottom to the top of the Bell as if you were peeling an orange.
Put back in the blast chiller to better cool the surface. Serve on a serving plate decorated at will.