-
1
If using ramekins, line each with plastic wrap, allowing a 2-inch overhang.
-
2
In a very small bowl sprinkle gelatin over cold water to soften.
-
3
In a bowl with a fork beat yolks until smooth.
-
4
In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks.
-
5
Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer.
-
6
Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved.
-
7
Cool lemon mixture to room temperature.
-
8
In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks.
-
9
Gradually beat in remaining 1/3 cup sugar until meringue just holds stiff peaks.
-
10
In a bowl with electric mixer beat cream until it just holds stiff peaks.
-
11
Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly.
-
12
Spoon mousse into foil molds or lined ramekins.
-
13
Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.
-
14
Spoon some sauce onto 4 dessert plates, tilting plates to coat.
-
15
If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate.
-
16
If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates.
-
17
Gently remove plastic wrap.
-
18
Garnish desserts with mint.
-
19
Tear off 4 12- by 8-inch sheets of foil.
-
20
Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length.
-
21
Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder.
-
22
Gently slide cylinder off bottle or glass.
-
23
Create 3 more cylinders with remaining foil strips in same manner.
-
24
On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.
