Citrus Mousse

Serves 4

1/4 cup water
2 1/4 tsp (1 package) unflavored gelatin
1 cup sugar
1/8 tsp salt
2 tsp citrus zest
2/3 cup citrus juice
4 egg yolks
2 cups heavy cream
1/4 cup powdered sugar

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Prepare four 4 oz ramekins by wrapping each with a 2-inch paper collar.

Prepare an ice bath.

Pour water into saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 - 10 minutes. Stir in the sugar, salt, zest, citrus juice, and egg yolks. Place over medium heat and cook, stirring constantly, until the mixture thickens and the gelatin melts completely, 6 - 8 minutes. Do not allow mixture to boil. Set the saucepan in the ice bath until the mixture is cool to the touch. Remove the pan from the ice bath and let stand at room temperature.

In a large bowl, combine the cream and powdered sugar. Using an electric mixer on medium speed, beat until soft peaks form, 4 - 6 minutes. Add the citrus mixture to the cream and with a rubber spatula, fold together until smooth. Pour mousse into ramekins.

Refrigerate the mousse until it is cold and firm, 2 - 3 hours. Remove from refrigerator 20 minutes before serving.

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cost: $1.50 serving