- 8
Ingredients
- 6 large eggs
- 6 large egg yolks
- 1 1/2 c. sugar
- 1 c. fresh lemon juice, strained
- 2 Tbsp. minced lemon peel
- 14 Tbsp. (1 3/4 sticks) well-chilled unsalted butter, cut into small pieces
- 3/4 c. chilled whipping cream
- 1 1/2 c. fresh raspberries or frozen unsweetened, thawed
- 2 Tbsp. sugar
- Fresh Mint Sprigs
Preparation
Step 1
Whisk eggs and yolks in heavy non-aluminum saucepan until foamy. Whisk in 1 1/2 c. sugar, then lemon juice. Mix in peel. Stir over low heat unit mixture thickens to consistency 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 med. 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 abe prepared 1 day ahead.)
Coarsely mash berries in small bowl, using fork. Mix in 2 Tbsp. sugar. Taste, adding more sugar if desired. Cover and refrigerate 1 hour to release juices. (Can be prepared one day ahead.)
Spoon sauce over center of mousse. Garnish with mint springs.