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Lemon Mousse

Source of Recipe


perhaps Bon Appetit






List of Ingredients



• 2/3 cup sugar, divided
  
• 2 tablespoons, unflavored gelatin
  
• 4 eggs, separated
  
• 1/4 cup fresh lemon juice
  
• 1/4 cup cold water
  
• 1 tablespoon grated lemon peel
  
• 1 teaspoon vanilla extract
  
• 1 1/3 cup whipping cream
  






Instructions



1. To prepare a collar for 1-quart souffle dish, use a sheet of wax paper long enough to fit around top edge of dish. Secure with tape.
   
   
2. In saucepan, combine 1/3 cup sugar, gelatin. Stir in egg yolks, lemon juice and water. Let stand one minute.
   
   
3. Stir over low heat until gelatin is dissolved and slightly thickened. Add lemon peel and vanilla. Pour into large bowl. Cool.
   
   
4. Beat egg whites until soft peaks form Gradually add 1/3 cup sugar. Continue beating until stiff.
   
   
5. Beat one cup of whipping cream until soft peaks form. Gently fold egg whites and whipped cream into lemon custard.
   
   
6. Pour mixture into prepared dish. Cover and refrigerate over night.
   
   
7. When ready to serve, whip remaining 1/3 cup cream.
   
   
8. If desired, garnish with sliced almonds and strawberries.