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Heat the lemon juice together with the water and the vanilla pod (split and scraped out). Mix the sugar with the pectin, then pour into the hot lemon juice mixture. Bring to the boil for 10 s. Pour into moulds measuring approx. 3 × 2 cm. Place them in the freezer to solidify. Turn out just before using.
For the coriander base, soak the gelatine in cold water for at least 30 min before use. Meanwhile, heat the milk in a saucepan with 80 g cream and the finely chopped coriander. Add the Sauceline and bring to the boil, stirring constantly. Squeeze out the gelatine and incorporate. Leave to cool to around 35 °C.
Whip up 100 g of well chilled cream until light using a stand or hand-held mixer. Whisk the egg whites to soft peaks, adding the sugar. The cream and whisked egg whites must be soft to produce the correct airy texture in the mousse. Fold the whisked egg whites into the whipped cream. Then fold the coriander base into that mixture.
Half-fill 6 glasses with the mousse. Place a frozen portion of lemon coulis into each one, then cover with mousse. Set aside in the refrigerator for at least 3 or 4 hours, until serving. Enjoy cold.
If you do not have any 3 × 2 cm moulds, you can pour the mixture into an ice cube tray.
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