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LEMON MOUSSE WITH RASPBERRY PUREE 1 c. heavy cream 1 envelope unflavored gelatin 2 Tbsp. water 1/3 c. lemon juice (fresh) 4 eggs 1 c. sugar 1 pkg. frozen raspberries 2 tsp. Grand Marnier 2 Tbsp. cornstarch Whip cream; refrigerate. Soften gelatin in the water in a small saucepan. Heat slowly until gelatin is dissolved; cool. Add lemon juice. Beat eggs with the sugar until thick and lemon colored (5 minutes approximately). Beat in gelatin mixture. Fold in 1 cup whipped cream and pour into glasses. When set garnish with raspberry puree. Serves 8. Raspberry Puree: Puree frozen raspberries with Grand Marnier in food processor. Put in saucepan and simmer 10 minutes. Add cornstarch and cook 3 minutes, stirring well. Cool and spoon over lemon mousse. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!