Serves8
- Active Time:45 min
- Start to Finish:2 3/4 hr
February 2004
Lingonberries grow wild in forests all over Scandinavia—they have a tartness similar to cranberries but with an earthy, pinelike undertone.
-
2 1/4
teaspoons
unflavored gelatin (from a 1/4-oz envelope)
-
1/4
cup
cold water
-
10
large egg yolks
-
1/2 cup plus 2 tablespoons
sugar
-
3
tablespoons
brandy
-
1/8
teaspoon
salt
-
2 1/4
cups
chilled heavy cream
-
2
cups
lingonberry sauce or preserves (from two 14-oz jars), stirred
-
Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Cook over low heat, stirring, until gelatin is dissolved, about 1 minute, then remove from heat.
-
Beat together yolks, sugar, brandy, salt, and 1/4 cup cream in a metal bowl with a handheld electric mixer at medium-high speed until combined well. Set bowl over a saucepan of simmering water and cook mixture, beating constantly at medium-high speed, until very thick and registers 160°F on thermometer, 10 to 12 minutes. Remove bowl from heat, then beat in gelatin mixture until just combined. Cool sabayon 5 minutes.
-
Beat remaining 2 cups cream with cleaned beaters until it just holds stiff peaks. Stir one fourth of whipped cream into sabayon to lighten, then fold in remaining cream gently but thoroughly.
-
Spoon layers of mousse and lingonberry sauce alternately into 8 (6- to 8-ounce) stemmed glasses and chill, covered, until set, at least 2 hours.
Cooks' notes: Mousse can be chilled up to 1 day. Lingonberry sauce or preserves available at specialty foods shops and some supermarkets.