A very impressive special occasion dessert.
- 1 package (3 oz) ladyfingers
- 1 envelope unflavored gelatin
- 3/4 cup granulated sugar
- 2 egg yolks
- 1/3 cup lemon juice
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 tablespoons grated lemon peel
- 2 tablespoons Cointreau
- 2 egg whites at room temperature
- 1 cup whipping cream, whipped until stiff
- 1/4 cup sugar
- 1 Tablespoon conrstarch
- 1/4 cup water
- 2 cups fresh blueberries
- Split ladyfingers lengthwise. Arrange vertically around the side of a lightly greased 1-quart soufflé dish.
- MAKE MOUSSE:
- In the top of a double boiler combine gelatin and 1/4 cup granulated sugar.
- Beat egg yolks at high speed on electric mixer until thick.
- Gradually beat in 1/4 cup granulated sugar.
- Add lemon juice and 1/4 cup water; mix well.
- Stir into gelatin mixture until blended.
- Cook, stirring constantly, over boiling water, until gelatin dissolves and mixture is thickened, about 15 minutes.
- Remove from heat and add lemon rind and Cointreau.
- Turn mixture into another bowl that has been set in a bowl of ice cubes. Let stand, stirring occasionally, until mixture is partially set and mounds when dropped from a spoon.
- Beat egg whites until stiff but not dry.
- Beat in 1/4 cup sugar.
- Fold egg whites into gelatin mixture; then fold in whipped cream.
- Turn into ladyfinger-lined soufflé dish.
- Refrigerate until firm, at least 3 hours.
- Serve topped with blueberry glaze and fresh blueberries.
- Garnish with whipped cream, if desired.
- MAKE GLAZE:
- Mash 1/2 cup blueberries.
- In small saucepan, combine sugar and cornstarch; add water and crushed blueberries. Bring to boiling and cook, over low heat, until mixture is thickened and translucent.
- Remove from heat; stir in remaining blueberries.
- Spread on top of mousse.
- If you make the glaze for ice cream you may want to add 1 to 2 teaspoons of lemon juice at the same time that you add the water.
(This also is a nice topping for ice cream and short cake.)