|Castor sugar||3 Tablespoon|
|Dry sauterne||1 Pint|
Beat 4 egg yolks until light with 3 tablespoons castor sugar, and gradually add 1 pint dry Sauterne.
Pour mixture into top of a double boiler and heat over but not in almost boiling water, beating constantly with a wire whisk or rotary beater until thickened, foamy and almost doubled in volume.
Fill individual cups with the mousse and freeze until needed.