Lemon Mousse

1. 1

   Grate rind and juice lemons.

2. 2

   Beat egg yolks with sugar until mixture is light colored and forms a ribbon when dropped from a spoon.

3. 3

   Soften gelatin in 1/4 cup cold water.

4. 4

   Place in double boiler.

5. 5

   In a large bowl, combine corn starch with 1/3 of the lemon juice, rinds and gelatin mixture.

6. 6

   Stir well.

7. 7

   Add to beaten egg mixture.

8. 8

   Turn mixture into a double boiler and cook over hot water until mixture thickens, stirring constantly.

9. 9

   Add half of the Grand Marnier and cook one minute longer.

10. 10

    Do not allow to boil.

11. 11

    Chill mixture until it begins to set.

12. 12

    Whip cream with remaining Grand Marnier and sugar.

13. 13

    Beat whites until stiff, but not dry.

14. 14

    Fold cream and egg whites into lemon mixture and spoon into a souffle dish.

15. 15

    Garnish with almonds.

16. 16

    Refrigerate.

No additional tips available.