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Lemon Mousse Recipe
   
Recipe Categories: Dessert Recipes
Average Rating: (1 vote)
Yield: 4 servings
 
Ingredients
  3   Egg yolks  
  3  tb Sugar  
  1  pk Unflavored gelatin  
  1/3  c Hot water  
  1/2  c Fresh lemon juice  
  3   Egg whites  
  2  tb Sugar  
  1  tb Grated lemon rind  
  1  c Whipping cream  
  2  tb Sugar  
  10  oz Package frozen raspberries,  
    -thawed, or 1-1/2 cups fresh  
    -raspberries.  
  1  tb Fresh lemon juice  
  1  tb Sugar  
 
Instructions
 
  1. 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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