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Lemon Mousse with Raspberry Sauce

Source of Recipe


Bon Appétit



List of Ingredients



• 6 large eggs
  
• 6 large egg yolks
  
• 1½ cups sugar
  
• 1 cup fresh lemon juice, strained
  
• 2 Tbsp minced lemon zest
  
• 14 Tbsp (1¾ sticks) well-chilled unsalted butter, cut into small pieces
  
• ¾ cup chilled whipping cream
  
• 1½ cups fresh raspberries (or frozen unsweetened, thawed)
  
• 2 Tbsp (or more) sugar
  






Instructions



1. Whisk eggs and yolks in heavy non-aluminum saucepan until foamy. Whisk in 1½ 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 15 minutes.
   
   
2. 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.)
   
   
3. 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