Fruit Mousse

Beat the egg whites until frothy

Place the gelato in a small saucepan and heat over low heat, without boiling, until melted

Add the warm gelato to the egg whites and continue beating. Reserve

Sprinkle the gelatin over the water, mixing vigorously, and let it hydrate for 5 minutes

Heat over low heat in a water bath, until dissolved

Mix with the egg whites and lemon juice

Place in a large bowl and refrigerate to chill

Prepare the cream: beat the eggs with sugar until light and fluffy

Add the cocoa powder and mix

In a saucepan, combine the milk and bring to a simmer

Add the chocolate mixture and cook, stirring constantly, until thickened and re-simmed

Do not let it boil

Remove from heat, let cool, and refrigerate

Serve with the mousse

Serves 8

281 calories per serving.