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Lemon Mousse With Fresh Raspberry Sauce

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“A wonderful dessert to serve after a seafood meal, such as Mean Chef's Pasta with Spicy Shrimp and Sun-dried Tomatoes! I often layer my mousse and raspberry sauce in clear parfait glasses.”
READY IN:
2hrs 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

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

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