Title: Lemon Mousse
Categories: Desserts
Yield: 4 Servings

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

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