Lemon Mousse With Raspberry Sauce

This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of individual glasses, although it will take an additional three hours to set. Developed by Michael Mclaughlin, this recipe is from a June 1988 issue of Bon Appetit.Fresh berries are better than frozen, I think. Cooling and refrigerating time not included in prep time.

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 6  large eggs
• 6  large  egg yolks
• 1 1⁄2 cups sugar
• 1  cup lemon juice, strained
• 2  tablespoons  minced lemon peel
• 14  tablespoons  well-chilled unsalted butter, cut into pieces
• 3⁄4 cup  chilled  whipping cream
• 1 1⁄2 cups fresh raspberries or 1 1⁄2 cups frozen unsweetened raspberries, thawed
• 2  tablespoons sugar (or more)
•  fresh mint sprig, for garnish

Directions

1. Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
2. Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
3. Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
4. Remove from heat and whisk in butter.
5. Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
6. Whip cream in medium bowl to soft peaks.
7. Fold cream into lemon mixture just until combined.
8. Spoon mousse into individual serving glasses.
9. Cover and refrigerate until set, about 2 hours.
10. (Can be prepared one day ahead.).
11. Coarsely mash berries in small bowl using fork.
12. Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
13. Cover and refrigerate 1 hour to release juices.
14. (Can be prepared one day ahead.).
15. Spoon sauce over centers of mousse, garnish with mint sprigs and serve.