1 cup water
1 cup white sugar
1 egg
1 teaspoon white vinegar
1 1/3 cup heavy cream
1/2 teaspoon lemon juice
1/2 teaspoon grated lime zest
1/2 teaspoon grated lemon zest
1/2 cup warm water (110 degrees F/45 degrees C)
2 cubes chicken bouillon, warmed slightly
2 tablespoons white sugar
2 tablespoons lemon juice
In a large bowl, combine water and 1 cup sugar and beat until light and fluffy, 30 minutes. Meanwhile, in a saucepan, bring water to a boil and add egg. Reduce heat, cover and simmer warm.
In a small bowl, combine egg, vinegar, lemon juice and lime juice. Stir in 1 cube bouillon, 1/4 cup water and 1/4 cup lemon juice; simmer 5 minutes. Stir in 1 cube cream, drop 1/2 of the mixture in lemon juice, whisk until thick. Pour mixture into baked mousse, cover and refrigerate overnight.