Frozen Lemon Mousse With Raspberry Sauce

This frozen lemon mousse with raspberry sauce is the perfect dessert for entertaining. It looks beautiful, tastes delicious and can be made ahead of time.

Course Dessert

Cuisine American

Prep Time 30

Chilling Time 4

Total Time 4 30

Servings slices

Calories 343kcal

Author Wanda Simone

Equipment

3 bowls 1 large and 2 medium
measuring cups and spoons
electric mixer
8" spring form pan
Sieve
blender

Ingredients

Frozen Lemon Mousse Ingredients

1 Tablespoon vegetable oil
2 to 3 Tablespoons ground almonds
4 egg yolks
½ cup fresh lemon juice
1½ Tablespoons grated lemon peel
1 cup sugar divided
1½ cups whipping cream
4 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
Fresh fruit e.g. kiwi and strawberries for garnish

Raspberry Sauce Ingredients

1 15-ounce package frozen unsweetened raspberries thawed
⅔ cup sugar
2 Tablespoons kirsch or Cointreau optional

Instructions

Frozen Lemon Mousse

Oil the bottom and the sides of the spring form pan and sprinkle on the ground almonds.
1 Tablespoon vegetable oil, 2 to 3 Tablespoons ground almonds
Shake the pan so that the almonds completely cover the sides and bottom of the pan.
In the large bowl, combine the egg yolks, lemon juice, lemon peel, and ¼ cup of the sugar. Stir well and set aside.
4 egg yolks, ½ cup fresh lemon juice, 1½ Tablespoons grated lemon peel, 1 cup sugar
In medium bowl, whip the whipping cream.
1½ cups whipping cream
Then, in the other medium bowl, beat the eggs whites until foamy.
4 egg whites
Add cream of tartar and salt.
⅛ teaspoon cream of tartar, ⅛ teaspoon salt
Continue beating until the soft peak stage,
Gradually add ¾ c. sugar.
1 cup sugar
Beat until egg whites are glossy and form stiff peaks.
Add the egg whites and the whipped cream to the egg yolk mixture. Combine, by gently folding together with a spoon (do not use the mixer for this step).
Carefully spoon the mousse into the pan.
Cover with foil.
Freeze for at least 8 hrs.

Raspberry Sauce

Press the berries through a sieve to remove the seeds.
1 15-ounce package frozen unsweetened raspberries
Blend the seedless berries, sugar and kirsch (if using) in the blender until smooth.
⅔ cup sugar, 2 Tablespoons kirsch or Cointreau
Chill.

When You Are Ready To Serve

Remove the mousse from the spring form pan.
Slice the fruit.
Fresh fruit e.g. kiwi and strawberries
Stick the fruit around the bottom of the mousse.
Pour the sauce over the top of the mousse.

Notes

If you are using the same beaters for the whipping cream and the egg whites, make sure to wash them thoroughly with hot water between the steps. Otherwise, the egg whites may not foam properly.
Running your knife under hot water before cutting the cake will make it easier to slice.
The cake can be put back in the freezer after the fruit have been placed around the bottom of it if you would prefer to prepare ahead of time.

Nutrition