Lemon Mousse

1/8 cup agave nectar
1/2 cup water
1/2 Tbl unflavored gelatin
dash salt
1/2 cup fresh lemon juice
3 egg whites

Whipped Cream
1 cup heavy whipping cream
1/2 cup agave nectar
zest of one lemon, for garnish

Mix the agave, water, gelatin, salt and lemon juice together in a
double-boiler to 150 degrees until all the ingredients are dissolved.
Remove from heat, and let cool in the refrigerator until almost set.

With a mixer, beat egg whites until soft peaks form. Gently fold into
chilled mixture.

To make whipped cream, mix heavy cream and agave together in a large
bowl with a mixer until peaks appear. Gently fold whipped cream into
mousse mixture. Refrigerate to develop flavors. To serve, garnish with
additional whipped cream and lemon zest.