Lemon Mousse With Raspberry Sauce
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 6 large eggs
- 6 large egg yolks
- 1 1⁄2 cups sugar
- 1 cup lemon juice, strained
- 2 tablespoons minced lemon peel
- 14 tablespoons well-chilled unsalted butter, cut into pieces
- 3⁄4 cup chilled whipping cream
- 1 1⁄2 cups fresh raspberries or 1 1/2 cups frozen unsweetened raspberries, thawed
- 2 tablespoons sugar (or more)
- fresh mint sprig, for garnish
directions
- Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
- Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
- Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
- Remove from heat and whisk in butter.
- Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
- Whip cream in medium bowl to soft peaks.
- Fold cream into lemon mixture just until combined.
- Spoon mousse into individual serving glasses.
- Cover and refrigerate until set, about 2 hours.
- (Can be prepared one day ahead.).
- Coarsely mash berries in small bowl using fork.
- Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
- Cover and refrigerate 1 hour to release juices.
- (Can be prepared one day ahead.).
- Spoon sauce over centers of mousse, garnish with mint sprigs and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas