*  Exported from  MasterCook  *

                    Lemon Mousse with Raspberry Sauce

Recipe By     : Fiesta Under The Sun Cookbook, pg. 260
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      unflavored gelatin
   2      tablespoons   white wine
     1/3  cup           lemon juice
   1 1/2  tablespoons   lemon rind -- grated
   3                    eggs -- separated
     1/2  cup           sugar -- divided in recipe
   1      cup           heavy cream -- whipped
                        Sauce:
   1      10oz. pkg     frozen raspberries -- thawed and drained
   1      tablespoon    lemon juice
   2      tablespoons   sugar
   1      tablespoon    Kirsch (cherry brandy)

In small bowl sprinkle gelatin over white wine and let soften.  Add lemon
juice and grated lemon rind, stir over simmering water until gelatin is
dissolved.  

In another bowl, beat egg yolks with 3 tablespoons of the sugar until mixture
ribbons, slowly add gelatin mixture and stir.  

In a bowl beat egg whites until foamy, add 5 tablespoons of sugar and beat
until meringue holds soft peaks.  Add whipped cream to egg yolk mixture and
fold in one half of meringue.  Add cream mixture to remaining meringue and
fold together.  Chill mousse at least 2 hours.

Sauce:  In blender or food processor, combine thawed and drained raspberries,
lemon juice, sugar and Kirsch and puree.  Strain puree to remove seeds and add
enough reserved raspberry juice to slightly thin.  

To serve, spoon mousse onto plates and pass sauce on the side.

Submitted to Recipelu by Chelle Gardner.  Chelle51@aol.com

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