Chop the gelatin, place it in a bowl and cover it with cold water, then let it rest for 20 minutes.

Put the egg yolks in the bowl of an electric blender, add the sugar, blend until frothy, then pour the mixture into a bowl.

Incorporate the juice of 2 lemons (strained), the grated zest (only the yellow part) and the previously drained gelatin, well squeezed and melted in a bain-marie.

Stir carefully with a flexible whisk and finally mix in the beaten egg whites and whipped cream.

Pour the mousse into a pudding mold and place the container in the refrigerator for 3 hours.

Prepare the blueberry sauce: at the last moment, melt the butter in a saucepan, add the cornstarch, stir carefully, then add the blueberries, sugar, liquor, and hot water.

Stir continuously over low heat for 15 minutes.

Turn the lemon mousse onto a round serving plate, decorate the edge with candied cherries alternating with dark chocolate leaves, then serve the dessert accompanied by the warm blueberry sauce served separately in a sauceboat.