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Lemon Mousse with Raspberry Sauce



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Lemon Mousse with Raspberry Sauce
Bon Appetit June 1988

6 large eggs
6 large egg yolks
1 1/2 cups sugar
1 cup fresh lemon juice, strained
2 tablespoons minced lemon zest
14 tablespoons (1 3/4 sticks) well-chilled
unsalted butter, cut into small pieces
3/4 cup chilled whipping cream
1 1/2 cups fresh raspberries or
frozen unsweetened, thawed
2 tablespoons (or more) sugar

Whisk eggs and yolks in heavy non-aluminum saucepan until foamy. Whisk
in 1 1/2 cups sugar, then lemon juice. Mix in zest. Stir over low heat until mixture thickens to consistency of heavy custard, about 10 minutes; do not boil. Remove from heat and whisk in butter. Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
Whip cream in medium bowl to soft peaks. Fold cream into lemon mixture just until combined. Spoon mousse into individual serving glasses. Cover
and refrigerate until set, about 2 hours. (Can be prepared 1 day ahead.)
Coarsely mash berries in small bowl, using fork. Mix in 2 tablespoons
sugar. Taste, adding more sugar if desired. Cover and refrigerate 1 hour
to release juices. (Can be prepared 1 day ahead.) Spoon sauce over
center of mousse. Garnish with mint sprigs, if desired. Serves 8 to 10.

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