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.
Cooks' note: Mousse can be chilled up to 1 day.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	386.24 Kcal (1617 kJ)
Calories from fat	170.66 Kcal
		% Daily Value*
Total Fat	18.96g	29%
Cholesterol	279.43mg	93%
Sodium	140.58mg	6%
Potassium	114.27mg	2%
Total Carbs	41.19g	14%
Sugars	35.33g	141%
Dietary Fiber	15.99g	64%
Protein	8.88g	18%
Vitamin C	0.4mg	1%
Iron	1.3mg	7%
Calcium	59.7mg	6%

Amount Per 100 g
Calories	214.56 Kcal (898 kJ)
Calories from fat	94.8 Kcal
		% Daily Value*
Total Fat	10.53g	29%
Cholesterol	155.23mg	93%
Sodium	78.1mg	6%
Potassium	63.48mg	2%
Total Carbs	22.88g	14%
Sugars	19.62g	141%
Dietary Fiber	8.88g	64%
Protein	4.94g	18%
Vitamin C	0.2mg	1%
Iron	0.7mg	7%
Calcium	33.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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