1 env. unflavored gelatin
1/3 c. lemon juice
1 1/2 tbsp. lemon rind
1/2 c. sugar
2 tbsp. white wine
3 eggs, separated
1 c. heavy cream, whipped

Sprinkle gelatin over white wine; let soften. Stir over simmering water until dissolved - cool. In another bowl, beat egg yolks with 3 tablespoons sugar until mixture ribbons. Slowly add gelatin and stir. Fold in the lemon juice and lemon rind. In another bowl, beat egg whites until foamy, add remaining sugar and beat until meringue holds soft peaks.

Add whipped cream to egg yolk mixture and fold in 1/2 of the meringue. Add cream mixture to remaining meringue and fold together. Chill at least 2 hours. In blender, combine remaining ingredients and puree. Strain to remove seeds and add enough juice to thin slightly. To serve: spoon onto plates and add sauce on the side.