Recipe - Frozen Lemon Mousse With Sauce Cardinale

1 tablespoon Vegetable oil
4 Egg yolks
One fourth cup Sugar
1/8 teaspoon Cream of tartar
Three fourths cup Sugar
3 tablespoon Ground almonds (more or
less)
One half cup Fresh lemon juice
1 One half tablespoon Grated lemon peel
1/8 teaspoon Salt
1 One half cup Whipping cream; whipped
Fresh fruit for garnish:
kiwifruit; strawberries,
peaches; to taste

SAUCE CARDINALE
1 pack (15oz) frozen unsweetened
raspberries; thawed
2/3 cup Sugar
2 tablespoon Kirsch or co'treau

From: larry.moore@hillside.com (Larry Moore)

Date: Wed, 22 Dec 1993 08:48:00 0500
Algorithm: Oil the bottom of an 8" springform pan and sprinkle with ground
almonds to cover bottom completely. Combine egg yolks, lemon juice, One fourth C
sugar and lemon peel in large bowl and mix well; set aside. Beat egg
whites until foamy; add cream of tartar and salt; continue beating until
soft peaks form; gradually add the Three fourths cup sugar, beating until egg whites
are glossy and stand in stiff peaks. Gently fold the egg whites and whipped
cream into the egg yolk mixture. Carefully spoon into the pan; cover with
foil and freeze at least 8 hours.

To prepare sauce, press berries through a sieve to remove seeds. Place
berries in the jar of a blender; add sugar and Kirsch; blend until smooth;
chill.

At serving time, remove frozen mouse from pan and garnish with cut or sliced up
fruit; spoon sauce over individual pieces.

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