DailyInbox.com: The Recipe File -- Lemon Mousse with Raspberry Sauce

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Title: THE RECIPE FILE

Huge 40% Discount with purchase of 5 or more items!!  Wolf Headress Plaque Native Eagle Dancer Native American With Wolf Painted Canoe Model   DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Military.com's America in Uniform DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints Good Housekeeping's Site of the Day Junior Leagues' Recipe File CoachVille's Trivia   Today on Mastery TV: Balance Your life (11:50) Ross Shafer offers examples of how to apply the same management skills you use at the office at home to create a happier, more balanced life.   Print this recipe Send this recipe to a friend Desserts: Lemon Mousse with Raspberry Sauce from Atlanta Cooknotes INGREDIENTS: Mousse: 1 (1/4 ounce) envelope unflavored gelatin 2 Tablespoons white wine 1/3 cup lemon juice 1-1/2 Tablespoons grated lemon rind 3 eggs, separated 8 Tablespoons sugar, divided 1 cup heavy cream, whipped Sauce: 1 (10 ounce) package frozen raspberries, thawed 2 Tablespoons sugar 1 Tablespoon lemon juice 1 Tablespoon kirsch or Grand Marnier TO PREPARE: To prepare mousse, soften gelatin in wine in top of double boiler.  Stir over simmering water until gelatin dissolves.  Beat egg yolks with three Tablespoons sugar.  Slowly add to gelatin mixture, stirring constantly.  Cool.  Fold in whipped cream.  Beat egg whites until stiff, gradually adding five Tablespoons sugar.  Fold into lemon mixture.  Pour into a six to eight-cup mold; chill at least two hours or overnight. To make raspberry sauce, drain raspberries and reserve juice.  Combine raspberries, sugar, and lemon juice; puree in blender.  Strain mixture to remove seeds.  Add liqueur and as much raspberry juice as needed for desired consistence.  When ready to serve, unmold mousse and serve with sauce. SERVINGS:  6 to 8 Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved. Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767. The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.           Subscription Information You are subscribed with e-mail address:  [EMAIL PROTECTED] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]