Lemon Mousse With Raspberry Sauce

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READY IN: 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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