Lemon Mousse With Slivered Almonds

Directions

1. 1
   Beat the egg yolks with the sugar until lemon-colored.
2. 2
   Add the lemon juice and peel, then whisk over low heat until thick.
3. 3
   Meanwhile, dissolve the gelatin in one-half cup warm water.
4. 4
   Whip the egg whites until stiff.
5. 5
   Whip the cream.
6. 6
   Add the gelatin to the lemon mixture and cool.
7. 7
   Fold in the egg whites.
8. 8
   Reserve about one-quarter cup of cream for the top of the souffle.
9. 9
   Fold the remaining cream into the lemon mixture and pour into a two-quart souffle dish.
10. 10
    Cover with remaining cream and chill until set, preferably overnight.
11. 11
    Just before serving, sprinkle with the almonds.