lemon mousse

How To Make lemon mousse

• Step 1
  Beat egg yolks and sugar in top of double boiler until they lighten in color and become fluffy (about 2 minutes).
• Step 2
  Dissolve gelatin in water and lemon juice and add to egg mixture.
• Step 3
  Continue to beat for 1 more minute.
• Step 4
  Remove from heat and refrigerate mixture for 10 minutes.
• Step 5
  Meanwhile, beat egg whites and 2 tablespoons sugar until peaks are formed.
• Step 6
  Remove lemon and egg mixture from refrigerator, fold in egg whites and add lemon rind.
• Step 7
  Chill for 4-6 hours.
• Step 8
  Whip 1 cup cream with 2 tablespoons of sugar to form soft peaks, then refrigerate.
• Step 9
  Place raspberries, 1 tablespoon fresh lemon juice, and 1 tablespoon sugar in a blender and puree for 1 minute.
• Step 10
  To serve, top with sweetened whipped cream and pureed raspberries.
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