making lemon mousse

I've been longing for this lemon mousse I used to make at Le Bocage and this morning I finally broke down and made it. There is a problem, however. There is just no way I can eat it all. I used to have no difficulty giving it away, but now everyone is lactose-intolerant, or on low-sugar, no-sugar, no carbs, or no fat diets. Some look at me in horror when they realize I've used real, free-range eggs that are uncooked. Never mind that it tingles delectably on your tongue - creamy, puckery, airy and a little rich all at the same time.

So I'm seeing what will happen if I freeze it - if it deflates, it's still bound to be delicious and a nice surprise as I rummage through the freezer late at night looking for something - anything - with sugar.

To make:

This makes a dozen or more, depending on what dishes you use.

You will need:

5 eggs

5 egg yolks

5 egg whites

3/4 cup sugar for the eggs/yolks plus

1/2 cup sugar for the whites

pinch of salt

1 1/2 envelopes gelatin

juice of 5 lemons

2 cups whipping or heavy cream

Place the eggs and yolks in a mixer bowl. Whip, using the whipping whisk attachment, add the 3/4 sugar slowly. Whip until the mixture is thick, creamy, and lemon yellow. Scrape into a large , clean metal bowl.

On low in a small saucepan, warm the lemon juice with the gelatin. When cooled, mix into the yolk mixture.

Beat the 5 egg whites with a pinch of salt with the whisk attachment, slowly adding the 1/2 cup of sugar. Beat until stiff peaks form.

Fold the whites into the gelatin and yolk mixture.

Beat the whipping cream and fold into the egg/lemon mixture.

Scoop into small souffle dishes or glasses and chill, covered.