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Directions

  Make a simple syrup by combining in a small sauce pan and bringing to boil and then removing from the heat:

1/2 cup water

3 tablespoon sugar

  Whisk together and beat until smooth:

6 egg yolks

1/2 cup water

1-3/4 tablespoon cornstarch

3 tablespoon sugar

1 teaspoon lemon zest

  Form the base by tempering the egg mixture into the simple syrup by slowly drizzling the syrup into the egg mixture while whisking constantly.

  Return to heat and bring just to boiling, while whisking constantly. Remove from heat. Be careful - the mixture will thicken quickly and can curdle if overcooked.

  Combine in a small bowl and stir to dissolve:

2/3 of a 1/4oz pkt dry gelatin (5g)

1/6 cup cold water

  Combine the base mixture of egg and syrup with the gelatin and lemon juice.

1/4 cup lemon juice

  Cool until the mixture thickens but does not set.

  Make the meringue by beating the egg whites until they form soft peaks. Slowly add the sugar until the peaks are stiff and glossy.

4 pasteurized egg whites

1/4 cup sugar

  Make the whipped cream by adding the sugar to the cream and beating the cream until it forms soft peaks.

2/3 cup heavy cream

  Fold the meringue into the base mixture.

  Fold the whipped cream into the base and meringue mixture.

  Pour the finished mousse into a bowl or individual serving dishes and chill for several hours before serving.

Kids!

There's plenty of opportunity to stir constantly and practice breaking eggs!

Notes...

The recipe looks a bit complicated, but it really isn't. There are four basic steps: dissolve the sugar in water, temper in the egg yolks and cornstarch, add the gelatin and let cool, then stir in beaten egg whites (meringue) and whipped cream.