LUSCIOUS LEMON MOUSSE

HANDS-ON TIME 25 minutes
TOTAL TIME 1½ hours
MAKES 10 servings

Ingredients:

• 6 egg yolks
• 2 eggs
• 1 cup granulated sugar
• ¾ cup lemon juice
• 1½ cups whipping cream (35%)
• 1 tsp vanilla

Directions:

1. In a large heatproof bowl, whisk together egg yolks, eggs, sugar, and lemon juice.
2. Set the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture is thick enough to mound on a spoon and holds its shape when the spoon is drawn through it, for about 10 to 12 minutes.
3. Strain the mixture through a fine-mesh sieve into a clean large bowl.
4. Place plastic wrap directly on the surface of the mixture and refrigerate until cold, for about 1 hour.
5. In a separate bowl, beat the cream with vanilla until fluffy medium-firm peaks form.
6. Gently stir one-third of the whipped cream into the lemon mixture, then fold in the remaining whipped cream.
7. Cover and refrigerate for up to 24 hours.

Nutritional information per serving: about 250 cal, 4 g pro, 17 g total fat (9 g sat. fat), 22 g carb, trace fibre, 205 mg chol, 33 mg sodium, 71 mg potassium. % RDI: 4% calcium, 4% iron, 19% vit A, 5% vit C, 11% folate.