Lemon Mousse with Cranberry Sauce

6 servings

Preparation 30 minutes / Standing 8 hours

260 calories per serving

vegetable oil spray, to grease the pan or the ramekins

2 eggs, size large

1/4 cup lemon juice, freshly squeezed

1/2 cup sugar

1 pinch salt

3/4 cup whipping cream 35%

Cranberry Sauce (recipe below)

Prepare the lemon mousse:

Lightly oil the bottom and sides of a large spring form pan or of individual ramekins.

Separate the egg whites from the yolks and put them in 2 separate bowls.  Combine the egg yolks with the lemon juice and about 1/4 of the sugar.  Set aside.

In the other bowl, beat the egg whites using an electric mixer until foamy, then add the salt and continue to beat until soft peaks form.  Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 minutes.  Set aside.

Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form.  Gently fold the whipped cream and egg whites into the yolk mixture using a spatula.

Carefully spoon the mixture into the pan or distribute it into the ramekins.  Cover with foil and freeze at least 8 hours if using the pan, or 2-3 hours for the ramekins.

Unmould and garnish with the cranberry sauce.

Just before serving, remove the frozen mousse from the springform pan and place it on a serving plate.  If you are using ramekins, turn them upside-down onto individual serving plates.  To make ramekin unmoulding easier, pour about 2 cm of hot water in a large bowl, then immerse the bottom of the ramekins in the water for about 1 minute.

Spoon the sauce over the individual servings then serve.

Cranberry Sauce

8 servings (2 cups)

Preparation 5 minutes / Cooking 5 minutes / Standing 1 hour

2 cups cranberries, fresh or frozen

1/2 cup water

1/2 cup sugar

2 tsp cornstarch

In a saucepan, stir together the cranberries, water, and sugar.  Bring to a boil, with constant stirring.  When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps.  Reduce the heat to low and continue to cook 6-7 minutes until the berries burst.  Chill 1 hour in the refrigerator before serving.

The sauce keeps 7 days in the refrigerator or up to 3 months in the freezer.

FRESH, LIGHT, DELICIOUS.  A GREAT DESSERT ESPECIALLY AFTER A HEAVY OR SPICY MEAL.