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