Lemon Mousse With Fresh Raspberry Sauce

"A wonderful dessert to serve after a seafood meal, such as Mean Chef's Pasta with Spicy Shrimp and Sun-dried Tomatoes! I often layer my mousse and raspberry sauce in clear parfait glasses."
 
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Ready In:
2hrs 30mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • Sprinkle gelatin over white wine in small sauce pan to soften. Add lemon juice and peel. Heat gently until gelatin is dissolved.
  • Beat eagg yolks with 3 tablespoons of the sugar until mixture forms a ribbon.
  • Stir in gelatin mixture.
  • Beat egg whites until foamy, then add remaining 5 tablespoons sugar; beat until mixture forms soft peaks.
  • Fold egg yolk mixture into whipped cream. Fold in 1/2 og egg white mixture. Carefully fold in remaining egg white mixture.
  • Refrigerate for 2 hours.
  • Sauce:.
  • Combine all sauce ingredients except mint in blender and puree.
  • Strain through sieve to remove seeds.
  • To serve, spoon sauce on individual serving plates. Place scoop of mousse on sauce and garnish with fresh mint.

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