Lemon mousse
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Lemon mousse
  Lemon    Mousse  
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54476. Report a problem with this recipe.
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      Title: Lemon mousse
 Categories: Desserts
      Yield: 4 Servings
      3    Egg yolks
      3 tb Sugar
      1 pk Unflavored gelatin
    1/3 c  Hot water
    1/2 c  Fresh lemon juice
      3    Egg whites
      2 tb Sugar
      1 tb Grated lemon rind
      1 c  Whipping cream
      2 tb Sugar
     10 oz Package frozen raspberries,
           -thawed, or 1-1/2 cups fresh
      1 tb Fresh lemon juice
      1 tb Sugar
  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 4-6 hours. Whipe 1 cup cream with 2
  tbsp sugar to form soft peaks, then refrigerate. Place raspberries, 1
  tbsp fresh lemon juice, and 1 tbsp sugar in a blender and puree for 1
  minutes. To serve, top with sweetened whipped cream and pureed
  raspberries. Serves 4.
  Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy.

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Recipe ID 54476 (Apr 03, 2005)

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