Copyright Culinary School of the Rockies 2007 Reprinted with permission.
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Pucker up with this light and smooth lemon mousse.
Ribbon the egg yolks with 4 Tbs. of the sugar.
Add the lemon juice and zest.
Put the mixture into a saucepan and cook over moderate heat, stirring constantly with a whisk, until the mixture comes to a simmer and has thickened. Remove from the heat and let cool.
Beat the egg whites to soft peak stage. Add remaining sugar and beat to stiff peaks. Do not over beat.
Lighten the lemon mixture with ΒΌ of the whites. Gently fold the remaining whites into the mixture.
Pour into bowl or individual serving dishes or glasses and refrigerate until ready to serve. This mousse is also very good served frozen, or with fresh fruit.
Red Currant Sauce:
Heat 8 oz. currant jelly with 2 Tbs. water until well combined. Cool completely before serving with mousse