Lemon-Sour Cream Mousse

1. 1

   Pour the sugar into a medium bowl.

2. 2

   Using your fingers work the zest into the sugar,.

3. 3

   Pour the ice water into separate bowl and sprinkle the gelatin over the top.

4. 4

   When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).

5. 5

   Beat the egg whites with the salt in a large bowl until stiff but not dry.

6. 6

   Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.

7. 7

   Beat In the gelatin and the lemon juice until well blended.

8. 8

   Cover and refrigerate until set about 10 minutes.

9. 9

   Lightly oil a 2 quart mold or 8 individual molds.

10. 10

    Beat the cream cheese and sour cream until light and fluffy.

11. 11

    Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.

12. 12

    Pour the mousse into the mold(s).

13. 13

    Cover with plastic wrap and refrigerate at least 2 hours,.

14. 14

    Serve cold, garnished with mint and berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.