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Lemon Mousse with Raspberry Sauce
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Southern Living 1991 annual
| 1 envelope | gelatin |
| 2 tblsp | Chablis or other dry white wine |
| 1 1/2 tblsp | grated lemon rind |
| 1/3 cup | lemon juice |
| 3 | egg yolks |
| 1/2 | sugar, divided |
| 1 1/3 cup | whipping cream |
Raspberry Sauce
Spinkle gelatin over wine in heavy duty 1 qt saucepan; stir and let stand 1 minute. Stir in lemon rind and juice. Cook over low heat, stirring until gelatin completely dissolves. Combine egg yolks, and 3 tblsp sugar; add to gelatin mixture, and cook stirring constantly until mixture reaches 160 F. Cool 5-10 minutes, stirring often with a wire whisk (do not let congeal).
Beat whipping cream until foamy, gradually add remaining 5 tblsp sugar, beating to soft peaks. Fold into lemon mixture. Spoon into individual serving dishes; chill until set. Serve with Raspberry Sauce. Yield: 6 servings
Rasberry Sauce
1 (10 oz) pkg frozen raspberries, thawed and drained
2 tblsp sugar
1 tblsp lemon juice
1 tblsp Grand Marnier or other orange flavored liquor
Combine raspberries, sugar and lemon juice in electic blender and process until smooth. Strain. Stir in liquor. Yield: 1/2 cup
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