Lemon Mousse

Grease a 2-liter round mold with oil. Reserve

In a mixer, beat the egg whites until stiff peaks form (approximately 2 minutes). Reserve

In a large saucepan, combine the sugar and 1 cup of water (240 ml)

Cook over medium heat, stirring constantly with a wooden spoon, until the sugar dissolves

Stop stirring and cook until the syrup reaches the thread stage (approximately 10 minutes, or when the syrup forms a thread that takes a few seconds to break)

Remove from heat

While this is happening, in a small saucepan, sprinkle the remaining water over the gelatin powder and let it hydrate (about 5 minutes)

Bring to a simmer, stirring constantly, until dissolved (approximately 2 minutes)

Remove from heat

With the mixer still running, add the warm syrup, little by little, to the beaten egg whites until stiff peaks form (approximately 7 minutes)

Add the dissolved gelatin and lemon zest and beat until well mixed

Add the lemon juice and beat just until combined

Pour into a prepared mold, cover with plastic wrap and refrigerate until firm (about 6 hours)

Prepare the sauce: in a medium saucepan, cook the jelly with water over medium heat, stirring constantly, until boiling (about 5 minutes)

Add the dissolved cornstarch and let it thicken slightly (approximately 1 minute)

Let cool and transfer to a sauce boat

Unmold the mousse onto a large plate and serve immediately with the sauce

196 calories per slice