1 3/4 ts Unflavored gelatin
1/2 c Well-strained lemon juice
3/4 c Whipping cream; well-chilled
5 Egg whites
3/4 c Sugar
----------------------------BLACK CURRANT SAUCE----------------------------
12 oz Frozen black currants
1 Lemon; juice of
3/4 c Sugar
1/2 c Water
Line a 9-inch loaf pan with foil or plastic wrap, being sure that
enough wrap is used to cover and overhang all 4 sides of the pan
and top. Sprinkle gelatin over lemon juice in a saucepan and heat
until the gelatin is dissolved. Place in a medium bowl set in a
larger bowl of ice. Whip the cream, add the lemon juice, and stir
with a rubber spatula until blended. Let stand over the ice for 10
to 15 minutes, or until the mixture is slightly thickened. Remove
the bowl from the ice. Beat the egg whites with sugar to form soft
peaks. Fold 1/4 of the egg whites into the lemon-cream mixture,
then fold the mixture carefully into the remaining egg whites.
Spoon into the lined loaf pan. Cover the top with plastic or foil
and freeze.
To serve, invert the lemon mousse terrine onto a flat serving
platter. Slice off the ends. Cut into slices 1/4- to 1/2-inch
thick. Serve with Black Currant Sauce.
For Black Currant Sauce:
Thaw the currants. Place in a blender with the lemon juice, sugar,
and water and blend until smooth.
