Iced Mousse (Sicily)

Desserts

Ingredients

Egg Yolks - 4

Sugar - 5 tbsps

Peel of 1 lemon

Vanilla Extract, to taste

All purpose flour - 4 tsps

Warm Milk - 2 1/2 cups

Diced Candied Citron - 2 1/2 tbsps

Diced glace cherries - 2 1/2 tbsps

Egg whites - 2

Confectioners sugar - 4 tsps

Beat the yolks in a pan, preferably a copper one with a rounded bottom. Add the sugar and continue beating until the mixture is very stiff, then gradually add the flour, beating all the time. Pour in the milk, still beating. Put the pan over a low heat or better still, cook over water, stirring constantly with a wooden spoon until the mixture begins to thicken. On no account let it come to  boil.

Take the pan from the heat, pour the custard into a bowl and continue beating until its cool. Take out the lemon peel and stir in the candied citron and cherries.

Beat the egg whites until stiff, add the confectioners sugar and continue beating until the egg whites stand in peaks. Fold this into the custard. Cover and put into the coldest part of the refrigerator, but not in the freezing section. As the mousse sets, stir vigorously now and again to make it soft and frothy. Finally, let it set completely.

Serves 4-6