Lemon mousse with raspberry sauce


  • 1 ½ tsp unflavored gelatin
  • 2 Tbsp cold water
  • ¾ cup freshly squeezed lemon juice
  • ¾ cup sugar
  • 4 eggs
  • 3 Tbsp butter
  • 2 Tbsp grated lemon zest
  • 1 cup whipping cream

Raspberry SauceEdit

  • 2 pkgs frozen red raspberries, thawed
  • 1 bottle Beaujolais wine
  • 1 cup sugar


For lemon mousse, place a large bowl and beaters from an electric mixer in refrigerator until well chilled. In a small bowl, sprinkle gelatin over water; allow to stand 1 minute to soften. In top of a double boiler over simmering water, whisk lemon juice, sugar, eggs, butter, and lemon zest. Stir in gelatin mixture. Stirring constantly, cook over simmering water 8 to 10 minutes or until lemon mixture thickens and coats the back of a spoon. Remove from heat and cool to room temperature. In chilled bowl, beat whipping cream until stiff. Gently fold into lemon mixture. Spoon evenly into 12 paper lined muffin cups. Cover and refrigerate until set.

For raspberry sauce, puree raspberries in a food processor. Strain puree; discard seeds. Combine puree, wine, and sugar in a heavy large saucepan. Cook over medium-high heat, stirring until sugar dissolves and mixture begins to boil. Reduce heat to medium-low and simmer about 3 hours or until mixture reduces to about 2 cups. Remove from heat, cover, and refrigerate until well chilled. To serve, invert onto a serving plate and remove paper from each mousse. Spoon about 2 ½ Tbsp sauce over each mousse.

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