Recipe for Lemon, Lime and Orange Mousse

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Yield:

4 to 6.

Ingredients:

Amount	Ingredient
	Note: Although this recipe calls for uncooked egg whites, the acidity
	level is sufficient to kill salmonella bacteria.
2 x	eggs, separated
1/4 cup	(60 ml) sugar
2 tbl	(30 ml) cornstarch (cornflour)
	Juice of 6 limes
	Juice of 2 lemons

Instructions:

Instructions: Beat the egg yolks and sugar until foamy. Add the cornstarch and juices. Bring the mixture to a boil in a non-reactive pot over moderate heat, stirring constantly. Beat the egg whites until stiff peaks form and fold into the egg yolk mixture. Spoon into ramekins or small bowls and refrigerate for at least 1 hour. Serve chilled.

Serves 4 to 6.

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