* Exported from MasterCook *
Lemon Mousse with Raspberry Sauce
Recipe By : Fiesta Under The Sun Cookbook, pg. 260
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 envelope unflavored gelatin
2 tablespoons white wine
1/3 cup lemon juice
1 1/2 tablespoons lemon rind -- grated
3 eggs -- separated
1/2 cup sugar -- divided in recipe
1 cup heavy cream -- whipped
Sauce:
1 10oz. pkg frozen raspberries -- thawed and drained
1 tablespoon lemon juice
2 tablespoons sugar
1 tablespoon Kirsch (cherry brandy)
In small bowl sprinkle gelatin over white wine and let soften. Add lemon
juice and grated lemon rind, stir over simmering water until gelatin is
dissolved.
In another bowl, beat egg yolks with 3 tablespoons of the sugar until mixture
ribbons, slowly add gelatin mixture and stir.
In a bowl beat egg whites until foamy, add 5 tablespoons of sugar and beat
until meringue holds soft peaks. Add whipped cream to egg yolk mixture and
fold in one half of meringue. Add cream mixture to remaining meringue and
fold together. Chill mousse at least 2 hours.
Sauce: In blender or food processor, combine thawed and drained raspberries,
lemon juice, sugar and Kirsch and puree. Strain puree to remove seeds and add
enough reserved raspberry juice to slightly thin.
To serve, spoon mousse onto plates and pass sauce on the side.
Submitted to Recipelu by Chelle Gardner.
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