by Rosemary Scott, Deep Cove Market –
Nothing says springtime more than the fresh aroma of lemons.
This recipe is compliments of Lise Jorgensen, widow of Chef Lucien from Bistro Suisse. This mousse is still served at the restaurant in Sidney. It is so light and refreshing after dinner and is very quick and easy to make.
I served the mousse in martini glasses and topped it with whipped cream and fine juliennes of lemon peel. This recipe gave me three generous servings, but it could certainly serve four people if it were portioned into smaller glasses or bowls.
3 egg yolks
3 egg whites
3 oz. sugar
3 sheets gelatin
2 tbsp boiling water.
Grate lemon and reserve rind. Squeeze the juice and set aside.
Soak the gelatin sheets in cold water for 10 minutes or until soft.
Mix egg yolks and sugar together and beat until foamy. Add the lemon rind to the yolk mixture.
Whip the egg whites until stiff.
Squeeze the water from the gelatin and dissolve in boiling water. Stir into the yolk mixture.
Fold the egg whites into this mixture and pour into a glass bowl or individual glasses. Let sit in refrigerator for two to three hours to set. Garnish with whipped cream and lemon zest.