Active Time

　　45 minutes

　　Total Time

　　2 3/4 hours

　　Lingonberries grow wild in forests all over Scandinavia — they have a tartness similar to cranberries but with an earthy, pinelike undertone.

　　

Ingredients

Makes 8 servings

　　2 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)

　　1/4 cup cold water

　　10 large egg yolks

　　1/2 cup plus 2 tablespoons sugar

　　3 tablespoons brandy

　　1/8 teaspoon salt

　　2 1/4 cups chilled heavy cream

　　2 cups lingonberry sauce or preserves* (from two 14-oz jars), stirred

　　Garnish: whipped cream and lingonberry sauce or preserves

　　

Special Equipment

an instant-read thermometer

　　

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.

　　Cooks' note:

　　Mousse can be chilled up to 1 day.