Lemon Mousse

INGREDIENTS

INSTRUCTIONS

Beat egg yolks with a rotary or electric beater until thick and pale.
Gradually beat in castor sugar, then lemon juice and rind. Cook slowly in
the top of a double boiler (or in a heatproof bowl placed in a pan of hot
but not boiling water), whisking continuously until mixture thickens.
Remove from heat and whisk for two minutes more.
Sprinkle the  gelatine over cold water in a cup. Place cup in hot water and
stir until gelatine dissolves. Combine with lemon mixture.
Whisk egg whites until firm enough to hold a peak and, in another bowl,
whip cream until thick but not stiff.
Reserve a little cream for decoration. Fold remainder into lemon mixture
gently.
Fold in egg whites and pour into a glass serving dish. Chill. Place
remaining cream, stiffly whipped, in a nylon forcing bag fitted with a
large star nozzle, and pipe round rim of dish. Decorate wilt a few small,
diamond-shaped pieces of angelica.
Recipe By     : Old Magazine clipping from England, Sixties?
Posted to EAT-L Digest 17 October 96
Date:    Fri, 18 Oct 1996 09:55:31 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : You can make this sweet the day before or on the morning of the
party and decorate an hour before serving.

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