Lemon Mousse

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.