Malcolm'S Lemon Mousse - cooking recipe

Ingredients

1 tsp. grated lemon rind
1/3 c. fresh lemon juice
2 envelopes plain gelatin
1/2 c. water
6 extra large eggs
1 1/2 c. sugar (superfine, granulated)
2 c. heavy cream

Preparation

Sprinkle gelatin in water; let dissolve (about 10 minutes) over low heat.
Cool slowly, stirring occasionally, so it does not get on the bottom or around the edges of the pan.
Beat eggs and sugar about 7 minutes at high speed until thick and light.
Whip 1 1/2 cups of heavy cream into peaks; refrigerate.
Add lemon rind and juice to cooked gelatin and stir.
Juice and gelatin must be at the same temperature to avoid gelled lumps.
Pour mixture into egg-sugar mixture; blend well.
Chill 5 minutes.
Fold in whipped cream until mixture is uniform.
Pour into a serving bowl by Malcolm Davis; chill 3 hours.
Garnish with remaining whipped cream and strawberries.