- 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
- Special equipment: an instant-read thermometer
- Garnish: whipped cream and lingonberry sauce or preserves
- 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.
- 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.
- 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.
- 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.