Heat the Limoncello liqueur in a pan with the basil, and then turn off the heat and leave to cool. Soak 2 sheets of gelatin in cold water. Beat the egg yolks with the sugar until the mixture turns pale. Melt the chocolate using a bain-marie and add to the egg and sugar mixture. Whisk the egg whites and fold them into the mixture.
Filter the basil leaves out of the Limoncello, heat it gently and then add the gelatin, having squeezed out the excess water. Stir until the gelatin melts. Add the gelatin mixture to the other mixture with the egg yolks, stir well, and add the grated lemon rind. Lastly, whip the cream and add it to the mixture. Pour the mousse into glasses and leave them in the refrigerator for at least 2 hours. Then heat 1dl of amarena syrup, and add 1 sheet of gelatin (previously soaked in cold water and then squeezed to remove the excess water). Pour a thin layer of amarena jelly onto the surface of the mousse. Leave in the refrigerator for a further 2 hours, and then decorate with amarenas and sprigs of basil before serving.
Recipe by Sigrid Verbert