Lemon raspberry mousse recipe

Lemon Raspberry Mousse recipe

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By thesmartcookiecook.com
A recipe of Lemon raspberry mousse recipe. Read more below.

Ingredients

Instructions

Raspberry Sauce:
In a small saucepan over medium heat, warm the jelly until it is fully melted, 2-3 minutes. Place 225 g of the raspberries in a bowl, stir in the melted jelly and let cool to room temperature. The sauce can be refrigerated for 3 weeks or frozen for up to 3 months.

Mousse:
In a small saucepan, stir the gelatine into the water; add the lemon juice and sugar and place over low heat until the gelatine and sugar are fully dissolved. Do not let the mixture boil.

In a large bowl, beat the egg whites until soft peaks form. While beating continuously, add the gelatine mixture in a thin, steady stream. Continue beating until stiff peaks form. Gently fold in the lemon zest. Using chilled beaters and bowl, beat the cream until stiff peaks form. Fold the cream into the egg white mixture.

Spoon half of the raspberry sauce in the bottom of 6 stemmed glasses. Top with half of the lemon mousse. Repeat the layers. Garnish with the remaining raspberries.