Lemon Mousse With Fresh Raspberry Sauce

• 1 (3 ounce) envelope unflavored gelatin
• 2 tablespoons white wine
• 13 cup lemon juice
• 1 12 tablespoons grated lemon peel
• 3 eggs, separated
• 12 cup sugar
• 1 cup whipping cream, whipped
• 1 (10 ounce) package frozen raspberries, thawed and drained
• 2 -3 tablespoons sugar
• 1 tablespoon lemon juice
• 1 tablespoon Grand Marnier
• of fresh mint

1. Sprinkle gelatin over white wine in small sauce pan to soften.
2. Add lemon juice and peel.
3. Heat gently until gelatin is dissolved.
4. Beat eagg yolks with 3 tablespoons of the sugar until mixture forms a ribbon.
5. Stir in gelatin mixture.
6. Beat egg whites until foamy, then add remaining 5 tablespoons sugar; beat until mixture forms soft peaks.
7. Fold egg yolk mixture into whipped cream.
8. Fold in 1/2 og egg white mixture.
9. Carefully fold in remaining egg white mixture.
10. Refrigerate for 2 hours.
11. Sauce:.
12. Combine all sauce ingredients except mint in blender and puree.
13. Strain through sieve to remove seeds.
14. To serve, spoon sauce on individual serving plates.
15. Place scoop of mousse on sauce and garnish with fresh mint.

unflavored gelatin, white wine, lemon juice, eggs, sugar, whipping cream, frozen raspberries, sugar, lemon juice, grand marnier, mint

Taken from www.food.com/recipe/lemon-mousse-with-fresh-raspberry-sauce-180808 (may not work)