Kumquat Mousse

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.