Yield: 4 Servings
|3 \N||Egg yolks|
|1 pack||Unflavored gelatin|
|⅓ cup||Hot water|
|½ cup||Fresh lemon juice|
|3 \N||Egg whites|
|1 tablespoon||Grated lemon rind|
|1 cup||Whipping cream|
|10 ounces||Package frozen raspberries, thawed, or 1-1/2 cups fresh raspberries.|
|1 tablespoon||Fresh lemon juice|
Beat egg yolks and sugar in top of double boiler until they lighten in color and become fluffy (about 2 minutes) Dissolve gelatin in water and lemon juice and add to egg mixture. Continure to beat for 1 more minutes. Remove from heat and refrigerate mixture for 10 minutes.
Meanwhile, beat egg whites and 2 tbsp sugar until peaks are formed.
Remove lemon and egg mixture from refrigerator, fold in egg whites, and add lemon rind. Chill for 4-6 hours. Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then refrigerate. Place raspberries, 1 tbsp fresh lemon juice, and 1 tbsp sugar in a blender and puree for 1 minutes. To serve, top with sweetened whipped cream and pureed raspberries. Serves 4.
Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy.
Shared by: Sharon Stevens. (Courtesy of Lawrence Kellie)