by Rose Anne
by Rose Anne
This is a modified recipe from CDKitchen www.cdkitchen.com
Serves 6+
Ingredients:
1 Tbs. unflavored powdered gelatin
1/4 cup cold water
3 large eggs, separated
1/3 cup granulated sugar
3 tsp. grated lemon zest
1/2 cup fresh lemon juice
1/4 cup granulated sugar
1 cup Healthy Top whipping cream, placed in the freezer for at least one hour prior to whipping
Directions:
Place the cold water in a medium saucepan and sprinkle the gelatin over it. Soften for five minutes. Place over low heat and cook until the gelatin dissolves.
Meanwhile, beat together the egg yolks and 1/3 cup sugar until they are pale, light and fluffy. Stir in two teaspoons of the lemon zest, the lemon juice and the gelatin.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened. Keep the temperature low and continuously stir, because you don't want to get scrambled eggs.
Strain the egg mixture through a fine sieve into a bowl. Stir in the remaining lemon zest, cover and refrigerate until cool and thick. Whisk well to break up any gelatin clumps that have formed.
Beat the egg whites until they hold soft peaks, then add the 1/4 cup sugar. Continue beating until a meringue that holds stiff peaks forms. Fold the meringue into the lemon cream.
Beat the Healthy Top until it holds stiff peaks, then fold it into the lemon cream mixture.
Spoon the mousse into individual serving dishes, or leave in the large bowl. Cover and refrigerate for two hours or more until set.
To serve, let the mousse sit at room temperature for 10 to 15 minutes, then garnish it with lemon zest strips, berries or sliced fruit.
