Polish Pastry - Wine Mousse

• 1 cup (225 ml) sugar
• 1/4 cup (60 ml) water
• 1 tsp (5 ml). grated lemon rind
• 2 cups (475 ml) white wine
• 2 lemons, juice only
• 1 pkg. gelatin, dissolved in 1/4 cup (60 ml) water
• 5 egg whites

1. Make a syrup of the sugar and 1/4 cup (60 ml) of water and simmer for 5 minutes with grated lemon rind.
2. Cool; combine with wine,lemon juice, and dissolved gelatin.
3. Mix thoroughly and strain through cheesecloth.
4. Beat with rotary beater or in blender until frothy and white.
5. Combine with stiffly-beaten egg whites and continue beating until stiff.
6. Pour into mold or into individual glasses and chill.

sugar, water, lemon rind, white wine, lemons, gelatin, egg whites

Taken from online-cookbook.com/goto/cook/rpage/0010BE (may not work)