LEMON MOUSSE WITH RASPBERRY PUREE|
1 c. heavy cream
1 envelope unflavored gelatin
2 Tbsp. water
1/3 c. lemon juice (fresh)
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.
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