The texture of the mousse was very fluffy and it is so easy to make in advance. The only tricky step is to remove the mouse from the molds. I have put the molds a few seconds into hot water and then they came out easily. Important is step 11. Do not omit this step. Otherwise the egg white could separate from the gelatine while cooling. I have made the dessert one day in adavance. The taste was very light and not too sweet. The texture was great. I served the mousse at room temperature, so that all the flavours are there. I served it with some more grapefruit on the side. So I have used about 3 grapefruits. very nice and elegant dessert. Great for a festive dinner but also for a very light summerly treat.