Frozen Lemon Mousse Dessert

8 servings 

• 3 large egg whites
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1/2 cup fresh orange juice, chilled
• 1/3 cup fresh lemon juice, chilled
• 2 teaspoons grated lemon zest *
• 1/4 cup evaporated skim milk
•    Blackberry Sauce (below)

Lightly coat a 6 cup ring mold with nonstick cooking spray. Place egg whites in a large mixing bowl. Set it over a large pot of hot water and stir for a few minutes until warmed slightly.

In a small saucepan, combine sugar with corn syrup and 1/4 cup water. Bring to a boil, stirring occasionally. Cook over medium-high heat, without stirring, until the syrup registers over 240 degrees and is at the soft-ball stage, about 4 to 5 minutes. Remove syrup from heat; set aside.

In a large mixing bowl, beat egg whites with an electric mixer just until soft peaks form. Return syrup to the heat until it boils. Gradually pour hot syrup into egg whites but not directly onto the beaters, beating constantly. Continue beating until egg whites are cool and very stiff, about 5 minutes.

Gently whisk in orange juice, lemon juice and lemon zest.

In a separate, chilled mixing bowl with chilled beaters, beat evaporated skim milk until it forms firm, but not stiff, peaks. Using a whisk, ford it into the beaten eggwhite mixture until smooth. Turn the moose into the prepared mold. Cover and freeze for at least 8 hours or preferably overnight.

TO UNMOLD AND SERVE: Dip the mold in hot water for about 8 to 10 seconds. Run a knife around the edges to loosen the moose and invert it onto a platter. Return it to the freezer briefly to firm


* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far. You do not want to grate the white beneath the yellow.

Serve with Blackberry sauce (below).

Blackberry Sauce

• 3 cups fresh or frozen blackberries
• 1/3 to 1/4 cup sugar
•    pinch grated lemon zest *

In a medium-sized saucepan, stir together blackberries, sugar and lemon zest. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cover and simmer for 5 minutes, or until the berries are soft and the juices are released. Press the berries through a fine sieve, forcing through as much juice and pulp as possible. Discard the seeds.

Makes about 1 1/2 cups

Bon appetit!