| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks |
| 3 |
tb |
Sugar |
| 1 |
pk |
Unflavored gelatin |
| 1/3 |
c |
Hot water |
| 1/2 |
c |
Fresh lemon juice |
| 3 |
|
Egg whites |
| 2 |
tb |
Sugar |
| 1 |
tb |
Grated lemon rind |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Sugar |
| 10 |
oz |
Package frozen raspberries, thawed, or 1-1/2 cups fresh raspberries. |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Beat egg yolks and sugar in top of double boiler until they lighten in
color and become fluffy (about 2 minutes) Dissolve gelatin in water and
lemon juice and add to egg mixture. Continure to beat for 1 more minutes.
Remove from heat and refrigerate mixture for 10 minutes. Meanwhile, beat
egg whites and 2 tbsp sugar until peaks are formed. Remove lemon and egg
mixture from refrigerator, fold in egg whites, and add lemon rind. Chill
for 4-6 hours. Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then
refrigerate. Place raspberries, 1 tbsp fresh lemon juice, and 1 tbsp sugar
in a blender and puree for 1 minutes. To serve, top with sweetened whipped
cream and pureed raspberries. Serves 4.
Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy. Shared
by: Sharon Stevens. (Courtesy of Lawrence Kellie)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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