Lingonberries grow wild in forests all over Scandinavia — they have a tartness similar to cranberries but with an earthy, pinelike undertone.
Mousse can be chilled up to 1 day.
Recipe information
Total Time
2 3/4 hours
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Cook over low heat, stirring, until gelatin is dissolved, about 1 minute, then remove from heat.
Step 2
Beat together yolks, sugar, brandy, salt, and 1/4 cup cream in a metal bowl with a handheld electric mixer at medium-high speed until combined well. Set bowl over a saucepan of simmering water and cook mixture, beating constantly at medium-high speed, until very thick and registers 160°F on thermometer, 10 to 12 minutes. Remove bowl from heat, then beat in gelatin mixture until just combined. Cool sabayon 5 minutes.
Step 3
Beat remaining 2 cups cream with cleaned beaters until it just holds stiff peaks. Stir one fourth of whipped cream into sabayon to lighten, then fold in remaining cream gently but thoroughly.
Step 4
Spoon layers of mousse and lingonberry sauce alternately into 8 (6- to 8-ounce) stemmed glasses and chill, covered, until set, at least 2 hours.
