From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Mousse:
Sauce:
TO PREPARE:
To prepare mousse, soften gelatin in wine in top of double boiler. Stir over simmering water until gelatin dissolves. Beat egg yolks with three Tablespoons sugar. Slowly add to gelatin mixture, stirring constantly. Cool. Fold in whipped cream. Beat egg whites until stiff, gradually adding five Tablespoons sugar. Fold into lemon mixture. Pour into a six to eight-cup mold; chill at least two hours or overnight.
To make raspberry sauce, drain raspberries and reserve juice. Combine raspberries, sugar, and lemon juice; puree in blender. Strain mixture to remove seeds. Add liqueur and as much raspberry juice as needed for desired consistence. When ready to serve, unmold mousse and serve with sauce.
SERVINGS: 6 - 8
Mousse:
- 1 (1/4 ounce) envelope unflavored gelatin
- 2 Tablespoons white wine
- 1/3 cup lemon juice
- 1-1/2 Tablespoons grated lemon rind
- 3 eggs, separated
- 8 Tablespoons sugar, divided
- 1 cup heavy cream, whipped
Sauce:
- 1 (10 ounce) package frozen raspberries, thawed
- 2 Tablespoons sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon kirsch or Grand Marnier
TO PREPARE:
To prepare mousse, soften gelatin in wine in top of double boiler. Stir over simmering water until gelatin dissolves. Beat egg yolks with three Tablespoons sugar. Slowly add to gelatin mixture, stirring constantly. Cool. Fold in whipped cream. Beat egg whites until stiff, gradually adding five Tablespoons sugar. Fold into lemon mixture. Pour into a six to eight-cup mold; chill at least two hours or overnight.
To make raspberry sauce, drain raspberries and reserve juice. Combine raspberries, sugar, and lemon juice; puree in blender. Strain mixture to remove seeds. Add liqueur and as much raspberry juice as needed for desired consistence. When ready to serve, unmold mousse and serve with sauce.
SERVINGS: 6 - 8
