SNOW PUDDING (LEMON MOUSSE) WITH RASPBERRY SAUCE

SNOW PUDDING (LEMON MOUSSE) WITH RASPBERRY SAUCE image

Yield 6 people

Number Of Ingredients 12

FOR THE MOUSSE
2-1/2 t unflavoried gelatin
3/4 c sugar
1/4 c fresh lemon juice
1 t grated lemon rind
3 large egg whties at room temperature
pinch of cream of tartar
FOR THE SAUCE
3 10-oz packages frozen raspberries, thawed and drained
1-1/2 T sugar
3 T heavy cream
5 T toasted sliced almonds for garnish

Steps:

MOUSSE In a large bowl sprinkle the gelatin over 1/4 c cold water and let it soften for 10 minutes. Add 1 c boiling water and 1/2 c of the sugar and stir the mixture until the sugar is dissolved. Stir in the lemon juice and rind and chill the mixture for 1 hours, or until it just begins to set. With an electric mixer beat the mixture until it is light an frothy. In another large bowl beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1/4 c sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Stir the meringue gnetly into the lemon mixture and chill the mouse, covered, for 1 hour, or until it is set. SAUCE In a food processor puree the raspberries with the sugar and the cream and force the mixture through a sieve into a bowl. SERVE Divide the sauce among 6 chilled plates, with a soup spoon or an oval ice-cream scoop dipped in water spoon out the mousse in egg shapes, arranging 3 scoops on each plate, and sprinkle each dessert with 1 T of the almonds.