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Kumquat Mousse

18 Kumquats, halved, pips removed
3 eggs, separated
3 tablespoons sugar
7 fluid ounces cream
1/2 ounce gelatin powder

Beat the egg yolks and sugar in a bowl placed in a pan of warm
water for several minutes until thick and creamy. Halve the
kumquats, remove the pips, and chop finely in a food processor or
by hand. Beat the cream until slightly thickened. Stir the kumquats
into the cream. Dissolve the gelatine in a small amount of hot
water, and stir into the cream mixture. Fold this mixture into
the beaten egg yolks. Whisk the egg whites until stiff, and fold
in. Chill until set.

As an alternative to kumquats, use the grated rind and juice of 1
or 2 lemons or oranges.

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