Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Egg yolks |
| 3 tablespoons | Sugar |
| 1 pack | Unflavored gelatin |
| ⅓ cup | Hot water |
| ½ cup | Fresh lemon juice |
| 3 \N | Egg whites |
| 2 tablespoons | Sugar |
| 1 tablespoon | Grated lemon rind |
| 1 cup | Whipping cream |
| 2 tablespoons | Sugar |
| 10 ounces | Package frozen raspberries, thawed, or 1-1/2 cups fresh raspberries. |
| 1 tablespoon | Fresh lemon juice |
| 1 tablespoon | Sugar |
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)