Lemon Mousse
Filling
1 1/2 cup sugar
3 eggs separated
3 Tablespoon sugar
1 Tablespoon butter
2 Tablespoon powdered sugar
1 teaspoon unflavored gelatin
1 1/2 cups warm water
6 Tablespoon cornstarch
4 Tablespoon lemon juice
1/4 teaspoon cream of tartar
7 teaspoon grated lemon rind
1 cup whipping cream
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Mix 1 1/2 cup sugar and cornstarch in saucepan. Dissolve gelatin in water and gradually
add to saucepan. Cook over moderate heat, stirring constantly until mixture thickens and
boils. Boil 1 minute Slowly pour half of this mixture into slightly beaten egg yolks.
Return to hot mixture in saucepan: boil 1 minute stirring constantly. Remove from heat.
Blend in butter, lemon juice and 6 teaspoon lemon rind. Set aside to cool to room
temperature. Pour in serving bowl. Meringue- Beat egg white and cream of tartar until
frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and
glossy. Beat in 1 teaspoon lemon rind. Chill in refrigerator until the lemon filling is
cool. Gently fold meringue into lemon filling and keep refrigerated until ready to serve,
at least 4 hours. One hour before serving, beat whipping cream and powdered sugar until
very stiff. Swirl lightly throughout the mousse. Continue to chill until serving.
Yield
4-6 servings.
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