LEMON MOUSSE (for six)
¾ cup sugar
3 large egg yolks
½ cup freshly squeezed lemon juice
the grated zest of 2 lemons, preferably organic, blanched and refreshed
1/3 cup hot water
2-1/4 teaspoons (1 package) powdered unflavored gelatin
1 cup nonfat plain yogurt, drained
3 large egg whites
1. In the bowl of a heavy duty mixer, beat the sugar and egg yolks until thick and pale yellow, about 2 minutes. Slowly add the lemon juice, whisking constantly. Whisk in the lemon zest and set aside.
2. Pour the hot water into a small bowl. Sprinkle the gelatin over the water and stir until it dissolves. Whisk the gelatin mixture into the lemon mixture. Whisk the yogurt into the lemon mixture, blending thoroughly. Set aside.
3. In a second bowl of the heavy duty mixer, beat the egg whites until stiff peaks form. Carefully fold the lemon mixture into the whipped egg whites. Ladle the mixture into six 1 cup ramekins or pots-de-creme. Refrigerate until firm, at least 3 hours.
adapted from Patricia Wells, The Provence Cookbook
SERVE WITH: Lemon icebox cookies