Lemon Mousse

3 Egg yolks

3 tb Sugar

1 pk Unflavored gelatin

1/3 c Hot water

1/2 c Fresh lemon juice

3 Egg whites

2 tb Sugar

1 tb Grated lemon rind

1 c Whipping cream

2 tb Sugar

10 oz Package frozen raspberries,

-thawed, or 1-1/2 cups fresh -raspberries. 1 tb Fresh lemon juice

1 tb Sugar

Beat egg yolks and sugar in top of double boiler until they lighten in color and become fluffy (about 2 minutes) Dissolve gelatin in water and lemon juice and add to egg mixture. Continure to beat for 1 more minutes. Remove from heat and refrigerate mixture for 10 minutes. Meanwhile, beat egg whites and 2 tbsp sugar until peaks are formed. Remove lemon and egg mixture from refrigerator, fold in egg whites, and add lemon rind. Chill for 4-6 hours. Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then refrigerate. Place raspberries, 1 tbsp fresh lemon juice, and 1 tbsp sugar in a blender and puree for 1 minutes. To serve, top with sweetened whipped cream and pureed raspberries. Serves 4. Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy. Shared by: Sharon Stevens. (Courtesy of Lawrence Kellie)