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Print this Recipe    Lemon Mousse


1 T veg oil
4 egg yolks
1/4 cup sugar
1/8 t cream of tartar
3/4 cup sugar

3 T ground almonds (more or less)
1/2 cup fresh lemon juice
1 1/2 T grated lemon peel
1/8 t salt
1 1/2 cups whipping cream, whipped

kiwifruit, strawberries, peaches, for garnish

15oz (425g) package frozen unsweetened raspberries, thawed
2/3 cup sugar
2 T Kirsch or Cointreau

Oil the bottom of pan and sprinkle with ground almonds to cover
bottom completely. Combine egg yolks, lemon juice, 1/4 C sugar
and lemon peel in large bowl and mix well, set aside. Beat egg
whites until foamy, add cream of tartar and salt, continue beating
until soft peaks form, gradually add the 3/4 cup sugar, beating
until egg whites are glossy and stand in stiff peaks. Gently fold
the egg whites and whipped cream into the egg yolk mixture.
Carefully spoon into the pan, cover with foil and freeze at least
8 hours.

To prepare sauce, press berries through a sieve to remove seeds.
Place berries in the jar of a blender, add sugar and Kirsch, blend
until smooth, chill.

At serving time, remove frozen mouse from pan and garnish with
sliced fruit, spoon sauce over individual pieces.


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