Lemon Mousse

There are seldom any leftovers when you serve a dessert like this tempting mousse - light enough to feel inviting, but filling enough to bring any good meal to a satisfying close. This lovely Lemon Mousse tastes like "summer"! If you have any raspberries or blueberries on hand, sprinkle them into the bottom of your serving goblet for added taste appeal.

Lemon Mousse:

Juice and finely grated rind of two lemons

1 tbsp. powdered gelatin (one 15 mL envelope)

3 large eggs

½ c. granulated sugar

1-¼ c. heavy cream, divided 

Add enough cold water to juice of two lemons to make ½ cup. Pour into small pan, sprinkle with gelatin, and set aside 5 - 10 min. Separate egg whites from yolks. Combine yolks, grated lemon rind, and granulated sugar in large bowl, beating at high speed until pale, creamy, and thick. 

After soaking gelatin in pan, dissolve on very low heat. When gelatin has dissolved, pour slowly into egg mixture, continuing to beat until mixture starts to thicken. 

In two separate bowls, beat egg whites and 1 c. heavy cream until both mixtures form soft peaks. Fold cream into egg yolk mixture. Fold whites into yolk mixture, blending well. Pour mixture into serving goblets, chilling at least 2 hr. Whip remaining ¼ c. heavy cream, piping a rosette into the center of each goblet just before serving. Makes 6 medium servings.

Your Humble Blogger prepares to taste-test