MOUSSE - MEYER LEMON

By akselden

Ingredients

• 6 eggs, separated
• 3/4 C. sugar
• Grated zest of 2 Meyer lemons (about 1 T.)
• 1 T. unflavored gelatin
• Juice of 6 Meyer lemons (about 1 1/4
• C.)
• 2 C. heavy whipping cream
• Unflavored vegetable oil or softened butter for greasing the souffle dishes

Details

Servings 6

Preparation

Step 1

1. In the top of a double boiler, combine and mix well the egg yolks, sugar and grated zest. Let this mixture cook for 15 minutes, stirring occasionally, until it thickens and the flavors develop.

2. In a small saucepan, sprinkle the unflavored gelatin over the
lemon juice. Let the gelatin bloom for 5 minutes, then heat slowly to dissolve the gelatin. Add this to the yolk mixture and let it cool.

3. In a large mixing bowl, beat the egg whites until they form soft peaks. In a separate bowl, whip the cream to soft peaks. Gently fold one-third of the egg whites into the yolk mixture. When incorporated, fold this yolk mixture into the rest of the egg whites, and finally fold in the whipped cream very gently.

4. Lightly oil six individual souffle dishes, or a 6-cup souffle dish.
Spoon in the mixture and refrigerate until set.