**Lemon Mousse

Ingredients

• Gelatins

  Dry powder, unsweetened

  1 envelope (1 tbsp) or 7g

• Lemon juice

  Raw

  ¼ cup or 61g

• Egg

  Whole, fresh eggs

  7 large or 350g

• Heavy whipping cream

  Fluid

  1 ½ cup, fluid or 357g

• Aspartame

  Sweeteners, tabletop, equal, packets

  1 tbsp or 11g

Directions

1. For this recipe substitute Grand Marnier or orange liquor for the brandy to give it more citrus flavor. If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.
2. In a medium bowl, dissolve gelatin in lemon juice. Set bowl over a saucepan of simmering water (water should not touch the bottom of the bowl). Separate the whites from the yolks; place the whites in a large bowl and place the yolks into a sauce pan.
3. Whisk together the egg yolks and sugar substitute. Cook while whisking constantly over medium-high heat until a candy thermometer registers 170°F (about 4 minutes). Remove from heat; stir in brandy or orange liqueur. Transfer to a large bowl.
4. With an electric beater, beat egg whites until stiff peaks form; set aside. In another large bowl whip the cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined. Gently fold in whipped cream. Taste for sweetness; adjust if necessary. Cover with foil and refrigerate until well chilled.

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