Title: Lemon Mousse with Raspberry Sauce
Categories: Dessert
Yield: 10 Servings

6	lg	Eggs
6	lg	Egg yolks
1 1/2	c	Sugar
1	c	Lemon juice
2	tb	Lemon peel; minced
14	tb	Butter; cut into pieces
3/4	c	Whipping cream; chilled
1 1/2	c	Raspberries; fresh or frozen
2	tb	Sugar
		Mint sprigs

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 consistency of heavy custard, about 10 mins. Do not boil. Remove from heat and whisk in butter. Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 mins.

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 1 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 1 day ahead. )

Spoon sauce over center of mousse. Garnish with mint sprigs.

NOTES : I've used meringue shells as serving glasses. Very tasty. Posted to MM-Recipes Digest V4 #6

Recipe by: Bon Appetit

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