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West Dover, Vermont
Something about adding lemon to all the same ingredients as chocolate mousse and suddenly it seems lighter! This is the dessert for everyone who thinks there isn't room or time!
Mix the sugar, water, gelatin, salt, and lemon juice together in a double-boiler to 150 degrees until all the ingredients are dissolved. Remove from the heat and let cool in the refrigerator until almost set.
With a hand-mixer, beat egg whites until soft peaks form. Gently fold into chilled mixture.
To make the whipped cream, mix heavy cream and sugar together in a large bowl with a hand mixer until peaks appear. Gently fold whipped cream into mousse mixture. Refrigerate to develop flavors. To serve, garnish with additional whipped cream and lemon zest.
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