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Sabayon Lingonberry Mousse

Source of Recipe


From "The Best of Gourmet, 20th Anniversary Edition"






List of Ingredients



• 2-1/4 tsp unflavored gelatin (from a 1/4-ounce envelope)
  
• 1/4 cup cold water
  
• 10 large egg yolks
  
• 1/2 cup plus 2 Tbsp sugar
  
• 3 Tbsp brandy
  
• 1/8 tsp salt
  
• 2-1/4 cups chilled heavy cream
  
• 2 cups lingonberry sauce or preserves (from two 14-ounce jars), stirred
  






Instructions



1. Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Cook over low heat, stirring, until gelatin is dissolved, about 1 minute; remove from heat.
   
   
2. Beat together yolks, sugar, brandy, salt and 1/4 cup cream in a metal bowl with a handheld electric mixer at medium-high speed until combined well. Set bowl over a saucepan of simmering water and cook mixture, beating constantly at medium-high speed, until very thick and registers 160° F on thermometer, 10 to 12 minutes. Remove bowl from heat, then beat in gelatin mixture until just combined. Cool sabayon 5 minutes.
   
   
3. Beat remaining 2 cups cream with cleaned beaters until it just holds stiff peaks. Stir one-fourth of whipped cream into sabayon to lighten, then fold in remaining cream gently but thoroughly. Spoon layers of mousse and lingonberry sauce alternately into eight (6- to 8-ounce) stemmed glasses and chill, covered, until set, at least 2 hours.
   
   Serves 8
   
   






Final Comments


Mousse can be chilled up to 1 day.