Recipe - Lemon Mousse

3 Egg yolks
3 tablespoon Sugar
1 pack Unflavored gelatin
1/3 cup Hot water
One half cup Fresh lemon juice
3 Egg whites
2 tablespoon Sugar
1 tablespoon Grated lemon rind
1 cup Whipping cream
2 tablespoon Sugar
10 ounce Package frozen raspberries,
thawed, or 1One half cups fresh
raspberries.
1 tablespoon Fresh lemon juice
1 tablespoon 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 46 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