INGREDIENTS

INSTRUCTIONS

BLACK CURRANT SAUCE
Line a 9-inch loaf pan with foil or plastic wrap, being sure that enough
wrap is used to cover and overhang all 4 sides of the pan and top. Sprinkle
gelatin over lemon juice in a saucepan and heat until the gelatin is
dissolved.  Place in a medium bowl set in a larger bowl of ice. Whip the
cream, add the lemon juice, and stir with a rubber spatula until blended.
Let stand over the ice for 10 to 15 minutes, or until the mixture is
slightly thickened. Remove the bowl from the ice. Beat the egg whites with
sugar to form soft peaks.  Fold 1/4 of the egg whites into the lemon-cream
mixture, then fold the mixture carefully into the remaining egg whites.
Spoon into the lined loaf pan.  Cover the top with plastic or foil and
freeze. To serve, invert the lemon mousse terrine onto a flat serving
platter. Slice off the ends. Cut into slices 1/4- to 1/2-inch thick. Serve
with Black Currant Sauce. For Black Currant Sauce: Thaw the currants. Place
in a blender with the lemon juice, sugar, and water and blend until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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