Lemon mousse

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)

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