Lemon Mousse With Raspberry Sauce Recipes

LEMON MOUSSE WITH RASPBERRY SAUCE

Steps:

• Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
• Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
• Stir over low heat until mixture thickens to consistancy 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 one 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 one day ahead.).
• Spoon sauce over centers of mousse, garnish with mint sprigs and serve.

DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE

Steps:

• Add boiling water to combined gelatin mix and lemon zest in large bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Whisk in COOL WHIP.
• Blend raspberries in blender until smooth; spoon half evenly into 10 dessert dishes. Top with gelatin mixture and remaining raspberry sauce.
• Refrigerate 4 hours or until firm.

DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE

Steps:

• STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
• POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
• REFRIGERATE 4 hours or until firm.
• Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.

LEMON CAKE WITH RASPBERRY MOUSSE

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.

DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE

Steps:

• Stir boiling water into gelatin and lemon zest in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
• Pour half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
• Refrigerate 4 hours or until firm.

LEMON MASCARPONE BRûLéE TARTS WITH RASPBERRY SAUCE

Steps:

• Make shells:
• Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.
• Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims. Prick bottoms of shells all over with a fork. Freeze shells 1 hour.
• Preheat oven to 350°F.
• Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.
• Make filling:
• In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
• In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
• Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
• Make sauce:
• In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.
• Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds. (Alternatively, caramelize sugar under a preheated broiler. If using broiler, cover crusts with pieces of foil to prevent burning.)
• Serve tarts with raspberry sauce.