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985-809-9967 • HWY 21 • Covington

Lemon Mousse with Blueberries
A very impressive special occasion dessert
From Peggy Stanford

1 package (3 ounces) ladyfingers

MOUSSE:
1 envelope unflavored gelatin
3/4 cup granulated sugar
2 egg yolks
1/3 cup lemon juice
1/4 cup water
2 tablespoons lemon peel
2 tablespoons grated lemon peel
2 tablespoons Cointreau
2 egg whites at room temperature
1 cup whipping cream, whipped stiff

GLAZE:
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup water
2 cups fresh blueberries

Split ladyfingers lengthwise. Arrange vertically around the side of a lightly greased 1-quart soufflé dish.

MAKE MOUSSE:
In the top of a double boiler combine gelatin and 1/4 cup granulated sugar. Beat egg yolks at high speed on electric mixer until thick. Gradually beat in 1/4 cup granulated sugar. Add lemon juice and 1/4 cup water; mix well. Stir into gelatin mixture until blended.

Cook, stirring constantly, over boiling water, until gelatin dissolves and mixture is thickened, about 15 minutes. Remove from heat and add lemon rind and Cointreau.

Turn mixture into another bowl that has been set in a bowl of ice cubes. Let stand, stirring occasionally, until mixture is partially set and mounds when dropped from a spoon.

Beat egg whites until stiff but not dry. Beat in 1/4 cup sugar. Fold egg whites into gelatin mixture; then fold in whipped cream. Turn into ladyfinger-lined soufflé dish. Refrigerate until firm, at least 3 hours. Serve topped with blueberry glaze and fresh blueberries. . Garnish with whipped cream, if desired.

MAKE GLAZE:
Mash 1/2 cup blueberries. In small saucepan, combine sugar and cornstarch; add water and crushed blueberries. Bring to boiling and cook, over low heat, until mixture is thickened and translucent. Remove from heat; stir in remaining blueberries. Chill. Spread on top of mousse. (This also is a nice topping for ice cream and short cake.) . Makes 8 servings.

If you make the glaze for ice cream you may want to add 1 to 2 teaspoons of lemon juice at the same time that you add the water.