| 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
A Message from our Provider:
“When I grow up, I want to be like Jesus.”