Food & Wine Discoveries: Lemon Mousse

Indulge your senses! For Valentine’s Day why not whip up this light mousse, which we think may be the most flavourful your palate has ever tasted.

Lemon Mousse with Raspberry Sauce

Lemon Mousse

1 package (2 tsp) of unflavoured Gelatin
2 tbsp white wine

1/3 cup lemon juice (2 lemons)
1 ½ tsp grated lemon rind

3 egg yolks (room temperature)
3 tbsp sugar

3 egg whites (room temperature)
Pinch of salt
1/3 cup sugar

1 cup whipping cream

In top of double broiler and over hot water, sprinkle gelatin over white wine. Add lemon juice and rind and stir until gelatin is dissolved. Allow mixture to cool slightly but not set.

Beat 3 egg yolks with 3 tbsp sugar until it forms a ribbon with a fork. Add gelatin mixture and stir.

In another bowl, beat 3 egg whites with a pinch of salt until foamy. Add 1/3 cup sugar and beat until meringue holds soft peaks.

Whip cream.

Fold (not stir) whipped cream into egg yolk mixture.

Fold in ¼ of the meringue and carefully fold in the rest.

Chill for at least 2 hours. Serve in your fanciest clear dessert dishes or wide champagne glasses.

To create a low fat version, use an angel food cake (0 fat) with the same sauce.

Raspberry Sauce

1 12 oz. bag whole frozen raspberries, thawed
¼ cup sugar
1 tbsp raspberry liqueur (can be made without)

1 ½ pint basket fresh raspberries or strawberries
Sliced toasted almonds

Puree thawed frozen raspberries, sugar and liqueur in blender until smooth. Strain seeds. (Can be prepared two days ahead. Cover and refrigerate.)

When ready to serve dessert, pour over mousse (or angel food cake) and add the fresh berries. Top with almonds.

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