Lemon Mousse
Yield
4 servingsPrep
30 minCook
0 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 3 | tablespoons |
sugar
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ⅓ | cup |
water
hot |
|
| ½ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 45 | ml |
sugar
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 79 | ml |
water
hot |
|
| 118 | ml |
lemon juice
fresh |
|
| 3 | each |
egg whites
|
*
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
lemon zest
grated |
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
|
|
| 289 | ml/g |
raspberries, frozen
thawed, or 1 1/2 cups fresh raspberries |
*
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
sugar
|
|
Directions
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 to 6 hours.
Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then refrigerate.
Place raspberries, 1 tablespoon fresh lemon juice, and 1 tablespoon sugar in a blender and purée for 1 minutes.
To serve, top with sweetened whipped cream and puréed raspberries.
