Ingredients for 8 persons: 2 lemon zests (5.3 ECC), sweetener equivalent to 1 cup sugar*, 3/4 cup grated coconut (3.8 ECC), 1/2 tablespoon butter, 6 eggs (3.6 ECC), 1.5 cup whipping cream (9.9 cup), 4 teaspoons cognac, 1.5 cup lemon juice (30.1 ECC), 6 gelatin sheets (12 grams or 2 envelopes).
Preparation: 25 minutes. Resting time: 2 hours.
Preparation: Soften the gelatin in a little cold water. Separate the yolks from the whites. Beat the yolks with the Splenda. Add the cognac, 1 cup whipping cream and the lemon peel. Beat the mixture on top of a water bath until the cream begins to thicken. Warm the lemon juice. Melt the gelatin in the lemon juice and incorporate while stirring into the egg-cream mixture. Beat the egg whites to form firm peaks. Incorporate them delicately into the preparation. Transfer into a bavarois mold and refrigerate for 2 hours. Meanwhile, whip the rest of the cream. Fill a pastry bag with a fluted tip. Sauté the coconut in butter until golden. Unmold the mousse on a serving dish. Decorate it with rosettes of whipped cream and sprinkle with coconut.
* I use liquid Splenda = 0 carbs.
[i]Total ECC[/b]: 53.1; per person: 6.6 ECC.