Lemon Yogurt Mousse

Put yogurt in a strainer lined with a coffee filter. Place over a bowl, cover and refrigerate for 12 - 24 hours. Discard the liquid that drains from yogurt; you should have about 1/2 cup of drained yogurt left. Sprinkle the gelatin over the cold water and let stand for at least 5 minutes. Mince the lemon rind with 1/4 cup of the sugar until the rind is as fine as the sugar. Transfer to a small saucepan and add lemon juice, egg and egg yolk. Whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon. Strain into a bowl and stir in gelatin mixture and orange liqueur. Chill until mixture begins to thicken and set but has not fully gelled. To make a safe meringue, combine the egg whites, water, cream of tartar and 1/4 cup of the sugar in the top of a double boiler. Cook over simmering water, whisking constantly, until mixture reaches 160?. Immediately pour into the bowl of an electric mixer. Beat on high speed, gradually adding remaining sugar, until whites are cook, thick and glossy, about 5 minutes. Whisk yogurt inot lemon and egg yolk mixture, mixing until smooth. Gently fold this mixture into whites. Transfer to 6 individual serving goblets and chill for at least 2 hours before serving. Let stand at room temperature for 5 - 10 minutes before serving to bring out fullest flavor. Source: Chicago Tribune Good Eating section, July 24, 1996. Posted to EAT-L Digest 24 Jul 96 Date: Wed, 24 Jul 1996 23:11:06 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>