Lemon Mousse

For many years this was a favorite dessert when we had company for holiday meals.. It is light, creamy, delicious – and worth the effort.

Ingredients:

• 1 Tablespoon gelatin
• 1/4 cup cold water
• 4 large eggs, separated
• grated rind of one lemon
• 1/2 cup of lemon juice
• 1 cup sugar
• 1 cup whipping cream
• pinch of salt
• lady fingers
• a bit of milk for dipping
• Optional: 2-3 drops of yellow food coloring
• Optional : an extra container of whipping cream plus 1/4 cup sugar for decorating the mousse.

Preparation:

1. Before preparing the mousse, dip lady fingers quickly in some milk, and place next to each other on the bottom of a spring-form pan (about 26 cm or 10 inches). It will be covered by the mousse so it doesn’t have to be elegantly placed; and it is ok if there are spaces between them.
2. Sprinkle 1 Tablespoon gelatin over 1/4 cup water and set aside.
3. Place yolks over warm water in a double boiler (OFF THE HEAT), and stir lightly.
4. Add grated lemon rind, and then gradually stir in lemon juice and 1/2 cup sugar.
5. Turn on flame over the double boiler, and cook, stirring, till it thickens slightly and covers metal spoon.
6. Remove from heat, and add gelatin-water mixture. Let cool.
7. When the mixture has cooled to room temperature, beat the whipping cream till it holds it’s shape. Set aside.
8. In mixer, beat the egg whites and salt till it starts getting foamy. Slowly add 1/2 cup sugar and beat till the meringue stands in peaks. Do not overbeat.
9. Gradually fold the lemon mixture into the whites.
10. Then fold the whipped cream into the lemon mixture.
11. If desired you can now carefully fold in 2-3 drops of yellow food coloring.
12. Pour the mixture into the pan which has been prepared with the ladyfingers.
13. Optional:
    Whip an extra cup of whipping cream, adding 1/4 cup of sugar, till stiff.
    Use that to decorate the mousse, using a pastry bag.