Prep 30 mins
Cook 2 hrs
A tasty lemon dessert served with raspberries. Found on Tasty German Recipes dot com. cooktime is chill time. **For those unable to locate gelatin sheets (or leaves), this is one conversion I found that may help to use powdered gelatin. "6 sheets of gelatine is the equivalent of 3 teaspoons of powdered gelatine (a 10g sachet). This is enough to soft-set 480ml/16fl.oz. of liquid." That leads me to think this recipe would use 1.5 tsp of powdered gelatin? I haven't tried it yet..but may look for the sheets to try it. :) I know Amazon has them, but do think I can find them more locally. I just LOVE anything lemon..and champagne to boot? YAY!
For the mousse
- 3 leaves white gelatin
- 3 eggs
- 75 ml champagne or 75 ml sparkling wine
- 60 ml lemon juice
- 110 g sugar
- 120 g cream
- 150 g raspberries, for garnish
- Soften the gelatine in cold water. Separate the eggs.
- Put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. Remove from the heat.
- Press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool.
- Beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed.
- Beat the cream until stiff. Fold the beaten egg white mixture into the cream and then fold into the lemon mousse mixture.
- Wash the raspberries leaving a few aside for garnishing later.Distribute the raspberries into 4 glasses and then top with the lemon mousse. Leave to cool for 2 hours.
- Just before serving, pop some raspberries on the top as a garnish.
- Use fruits such as strawberries, blackberries and redcurrants.