Lemon Mousse With Fresh Raspberry Sauce – a delicious recipe with unflavored gelatin, white wine, lemon juice, eggs, sugar, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sprinkle gelatin over white wine in small sauce pan to soften.
2
Add lemon juice and peel.
3
Heat gently until gelatin is dissolved.
4
Beat eagg yolks with 3 tablespoons of the sugar until mixture forms a ribbon.
5
Stir in gelatin mixture.
6
Beat egg whites until foamy, then add remaining 5 tablespoons sugar; beat until mixture forms soft peaks.
7
Fold egg yolk mixture into whipped cream.
8
Fold in 1/2 og egg white mixture.
9
Carefully fold in remaining egg white mixture.
10
Refrigerate for 2 hours.
11
Sauce:.
12
Combine all sauce ingredients except mint in blender and puree.
13
Strain through sieve to remove seeds.
14
To serve, spoon sauce on individual serving plates.
15
Place scoop of mousse on sauce and garnish with fresh mint.
611
kcal
Calories
29
g
Fat
80
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (3 ounce) envelope unflavored gelatin, 2 tablespoons white wine, ⅓ cup lemon juice, 1 ½ tablespoons grated lemon peel, and more.
Yes, Lemon Mousse With Fresh Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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