1 1/2 cups sugar 3 tablespoons cornstarch 1 envelope unflavoured gelatine 1 cup water 2/3 cup lemon juice 3 large egg whites 1 cup heavy cream
In large saucepan, combine the sugar, cornstarch, and gelatine; add the water and the lemon juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of yellow food colouring, if desired. Cool. Chill until partially set, about 1 hour, stirring occasionally. In a small mixing bowl, beat the egg whites until stiff but not dry; fold into juice mixture. In small bowl, beat the heavy cream until stiff peaks form. Fold into juice mixture. Pour mixture into a bowl. Freeze at least 6 hours.
2 eggs 1/4 cup sugar 1/2 cup maple syrup 3/4 cup heavy cream
In a bowl, beat the egg yolks with the sugar and 1/4 cup of maple syrup until light and fluffy. Heat the remaining maple syrup until it reach the boiling point. Set aside.
In another bowl, beat the egg whites until stiff. Gradually add the hot maple syrup.
With a electric mixer, whip the cream into stiff peaks. Fold in the egg yolk mixture and the egg white. Pour into individual serving bowls. Freeze for a minimum of four hours.
8 peaches 4 eggs; separated 3/4 cup sugar 1/4 cup lemon juice
Peel and slice about 1 cup of the peaches. Place sliced peaches in food processor and purée the peaches. Refrigerate the purée.
In top of a double boiler, beat the egg yolks with 1/2 cup of sugar until thick and lemony in colour. Stir in the lemon juice. Cook over hot water, stirring constantly, until the mixture has thickened, about 4 minutes. Cool to room temperature and fold in the peach purée. Chill in the refrigerator.
In a mixing bowl, beat the egg whites until foamy. Gradually add remaining sugar, beating until the meringue is stiff. Fold into peach mixture. Spoon the peach mousse into 8 custard cups and freeze.