Soften gelatin in cool boiled water (1:6), stir over the low heat until dissolved.
Peel the lemons and wring the juice out, let the juice stand in cool place. Cut the lemon peel finely, add sugar, 4 cups of hot water and boil for several minutes. Filter, cool down to 105oF (40oC). Blend with the dissolves gelatin and bring to a boil stirring constantly. Mix with the lemon juice, cool.
Beat the cooled mix stiffly. If the mix doesn’t stiffen well, cool it further and then continue beating. Pour the beaten mass into molds and cool.
To make syrup, stir sugar with 3 tablespoons water, bring to a boil, add red wine. Boil over low heat for 5 minutes. Cool.
Unmold the mousse by plunging the molds into hot water for 1-2 seconds, turn the mousse on a plate and cover with the syrup.
