Lemon Mousse With Slivered Almonds

1. 1

   Beat the egg yolks with the sugar until lemon-colored.

2. 2

   Add the lemon juice and peel, then whisk over low heat until thick.

3. 3

   Meanwhile, dissolve the gelatin in one-half cup warm water.

4. 4

   Whip the egg whites until stiff.

5. 5

   Whip the cream.

6. 6

   Add the gelatin to the lemon mixture and cool.

7. 7

   Fold in the egg whites.

8. 8

   Reserve about one-quarter cup of cream for the top of the souffle.

9. 9

   Fold the remaining cream into the lemon mixture and pour into a two-quart souffle dish.

10. 10

    Cover with remaining cream and chill until set, preferably overnight.

11. 11

    Just before serving, sprinkle with the almonds.

* Per serving · 4 servings · Values may vary.

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