Lemon Mousse With Blueberry Sauce

• 1 (1/4 ounce) envelope unflavored gelatin
• 4 medium lemons, juice and zest of, grated
• 6 large eggs, separated, room temperature
• 1/3 cup sugar
• 2 tablespoons sugar
• 5 tablespoons sugar (or to taste)
• 1 teaspoon vanilla extract
• 1 cup heavy cream, cold
• 4 cups fresh blueberries

1. Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely.
2. Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture.
3. Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry).
4. Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites.
5. Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours.
6. Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.

unflavored gelatin, lemons, eggs, sugar, sugar, sugar, vanilla, heavy cream, fresh blueberries

Taken from www.food.com/recipe/lemon-mousse-with-blueberry-sauce-296346 (may not work)