Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | White chocolate mousse or, |
| \N \N | Whipped cream |
| 1 tablespoon | Confectioners' sugar |
| 12 \N | Raspberries |
| 12 \N | Blackberries |
| 24 \N | Blueberries |
| 4 \N | Strawberries; slice, fan |
| \N \N | Out |
| 4 \N | Wafer roll cookies |
| 4 \N | Mint sprigs |
| 20 \N | LEMON BAR TRIANGLES |
| 4 cups | Butter, soft |
| 2 cups | Confectioners' sugar |
| 9 cups | All-purpose flour, divide |
| 3½ teaspoon | Baking powder |
| 12 \N | Eggs |
| 6 cups | Granulated sugar |
| 3½ tablespoon | Lemon peel, grate |
| 1 cup | + 2 tb fresh lemon juice |
| ½ cup | RASPBERRY SAUCE |
| 2 pounds | Frozen raspberries |
| 3 ounces | Sugar |
Put mousse in a pastry bag fitted with a decorative tip and pipe in swirls over the centers of 4 plates. Arrange lemon bar triangles in mousse to resemble an explosion and sprinkle with sugar. Spoon sauce around edge of mousse and dot with whole berries. Garnish with strawberry fans, wafer cookies and mint.
LEMON TRIANGLES-Preheat oven to 325~. With an electric mixer cream butter and comfectioners' sugar until fluffy. Add 8 c flour and comnbine well. Spread over the bottom of a 13x9 pan and bake for 25-30 minutes, or until lightly browned. Into a bowl sift together remaining 1 c flour and baking powder. With a mixer beat eggs at slow speed until combined well. Add granulated sugar and beat until thick.
Add lemon peel, juice and flour mixture and heat until combined well.
Pour over baked crust and bake for 25-30 minutes. Let cool and cut into triangles.
RASPBERRY SAUCE-In a saucepan, combine raspberries and sugar with water to a boil. Boil until reduced to ½ cup and strain through a sieve to remove seeds. Let cool.
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