*  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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