Light Lemon Mousse Walt & Catherine

1 tablespoon gelatin
1/4 cup cold water
5 eggs separated
2 teaspoons grated lemon peel
3/4 cup fresh lemon juice
1 & 1/4 cups white sugar
1 cup whipping cream

Sprinkle gelatin over cold water to soften. Mix egg yolks with lemon juice, lemon peel and 3/4 cup of the sugar and cook in a double boiler, stirring constantly until it is thick enough to coat a spoon, about 8-10 minutes. Remove from heat and stir in the softened gelatin. Chill for 30-40 minutes. Beat egg whites until stiff, gradually add rest of sugar and continue to beat. Whip cream until stiff. Fold cream gently into whites, then fold both into lemon custard. Pour into individual soufflé dishes or goblets and chill or freeze.

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