Lemon Mousse

4 hours Prep: 30 minutes Cook: 0 minutes

333 calories per serving view nutrition facts

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3	each	egg yolks
3	tablespoons	sugar
1	package	gelatin	unflavored
1/3	cup	water	hot
1/2	cup	lemon juice	fresh
3	each	egg whites
2	tablespoons	sugar
1	tablespoon	lemon zest	grated
1	cup	heavy whipping cream
2	tablespoons	sugar
10	ounces	raspberries, frozen	thawed, or 1 1/2 cups fresh raspberries
1	tablespoon	lemon juice	fresh
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 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.

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Serving Size 147g

Amount per Serving

Calories 333 60% of calories from fat