Recipe Detail Page

1. Take a 4-cup (1-L) soufflé dish and wrap a piece of parchment paper around it. Tie it with string so that it makes a collar at least 2 inches (5 cm) above dish. Whisk together egg yolks, ½ cup(125 mL) sugar, lemon juice and lemon rind in a large non-reactive bowl.

2. Place water in a small pot, sprinkle with gelatine and heat over low heat, stirring occasionally until dissolved.

3. Add 1 inch (2.5 cm) water to a pot large enough to hold your bowl to create a kind of double boiler. Bring water to a boil then turn heat to low. Place bowl with egg mixture over the simmering water and beat with an electric mixer until mixture is thick enough to make a ribbon that lasts 3 seconds before settling back into mixture, about 8 to 10 minutes on medium-high speed. You may need to lift the bowl occasionally to let steam escape. This ensures the eggs will not curdle. Remove bowl from heat, stir in gelatine mixture and set in a basin of cool water (or in the sink filled with a little cold water) and continue beating until egg mixture is cooled and very thick.

4. Whip cream to soft peaks and fold into mousse mixture.

5. Whip egg whites, adding remaining ½ cup (125 mL) sugar a little at a time or until whites are glossy and very stiff. Fold whites into mousse mixture. Spoon carefully into prepared dish and chill until set. If using the parchment paper method, pour above the edge of the dish.

6. When firm, remove paper and decorate with extra whipped cream and pistachios.