1 3/4 ts Unflavored gelatin

    1/2 c  Well-strained lemon juice

    3/4 c  Whipping cream; well-chilled

      5    Egg whites

    3/4 c  Sugar

----------------------------BLACK CURRANT SAUCE----------------------------
     12 oz Frozen black currants

      1    Lemon; juiced

    3/4 c  Sugar

    1/2 c  -Water

  Line a 9-inch loaf pan with foil or plastic wrap, being sure that enough
  wrap is used to cover and overhang all 4 sides of the pan and top.
  Sprinkle gelatin over lemon juice in a saucepan and heat until the gelatin
  is dissolved.  Place in a medium bowl set in a larger bowl of ice.  Whip
  the cream, add the lemon juice, and stir with a rubber spatula until
  blended.  Let stand over the ice for 10 to 15 minutes, or until the
  mixture is slightly thickened.
  Remove the bowl from the ice.  Beat the egg whites with sugar to form soft
  peaks.  Fold 1/4 of the egg whites into the lemon-cream mixture, then fold
  the mixture carefully into the remaining egg whites.  Spoon into the lined
  loaf pan.  Cover the top with plastic or foil and freeze.
  To serve, invert the lemon mousse terrine onto a flat serving platter.
  Slice off the ends.  Cut into slices 1/4- to 1/2-inch thick.  Serve with
  Black Currant Sauce.
  For Black Currant Sauce: Thaw the currants.  Place in a blender with the
  lemon juice, sugar, and water and blend until smooth.