Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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