Lovely Little Mousse

[Lovely Little Mousse; mb©-05]
THE WEEKEND BUFFET
Visit the buffet at Cafe Oregano.

"Delicious and easy to make." ~M.B.
~~Lovely Little Mousse~~~

(Serves 8)
generous 1-2/3 cups (40 cl) heavy cream
1- 1/2 (350 g) granulated sugar
14 eggs
1-1/2 tablespoons (12 g) gelatin
5 tablespoons cold water
zest of 5 lemons
7/8 cup (20 cl) lemon juice
1 Genoese cake
7/8 cup (200 g) raspberry sauce
a few candied lemon peels, sliced thin
mint leaves

How-to:
Separate the egg yolks from the whites. Beat the yolks with a scant 1/2 cup sugar, the lemon juice, and the lemon zest.
Bring the cream to a boil then pour it little by little onto the yolk and sugar mixture, whisking constantly. Place the mixture over moderate heat, and boil, whisking for 2 minutes. Dissolve the gelatin in the water. Remove the cream mixture from the heat, stir in the gelatin, and reserve.
Beat the egg whites until they are very stiff, then beat in the remaining sugar. While the cream is still warm, fold in the egg whites.
Cut the Genoese cake into three (horizontally) so as to have three thin layers. Place one layer in the bottom of a soufflé mold or a flan ring 3 inches high and spread with half of the lemon mousse. Cover with a second layer of cake and cover with the remaining mousse, then place the third piece on top and refrigerate for 2 to 3 hours.
To serve, turn out the cake (orremover the flan ring) and cut it into individual servings. Add the candied lemon peal, and decorate with fresh mint leaves! (^_^)