lemon mousse

How To Make lemon mousse

• 1

  Beat egg yolks and sugar in top of double boiler until they lighten in color and become fluffy (about 2 minutes).
• 2

  Dissolve gelatin in water and lemon juice and add to egg mixture.
• 3

  Continue to beat for 1 more minute.
• 4

  Remove from heat and refrigerate mixture for 10 minutes.
• 5

  Meanwhile, beat egg whites and 2 tablespoons sugar until peaks are formed.
• 6

  Remove lemon and egg mixture from refrigerator, fold in egg whites and add lemon rind.
• 7

  Chill for 4-6 hours.
• 8

  Whip 1 cup cream with 2 tablespoons of sugar to form soft peaks, then refrigerate.
• 9

  Place raspberries, 1 tablespoon fresh lemon juice, and 1 tablespoon sugar in a blender and puree for 1 minute.
• 10

  To serve, top with sweetened whipped cream and pureed raspberries.
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