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This frozen lemon mousse with raspberry sauce makes an impressive ending to any meal. It also meets my hosting requirements on many levels: it is delicious, it looks awesome, it can be made a day ahead, and it is easy to make.
Preparation Time: 30 minutes
Chilling Time: 8 hours or overnight
Total Time: 8 hours, 30 minutes
Number of Servings: 12
What You Need
Ingredients for Mousse
1 Tablespoon vegetable oil
2 to 3 Tablespoons ground almonds
4 egg yolks
½ cup fresh lemon juice
1 cup sugar
1 ½ Tablespoons grated lemon peel
1 ½ cup whipping cream
4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Fresh fruit e.g. kiwi and strawberries, for garnish
Ingredients for the Raspberry Sauce
1 15-oz. package frozen unsweetened raspberries, thawed
2/3 cup sugar
2 Tablespoons kirsch or Cointreau (optional)
Pots and Utensils
3 bowls (1 large and 2 medium size)
8” spring form pan
How To Put The Mousse Together
1. Oil the bottom and the sides of the spring form pan and sprinkle on the ground almonds.
2. Shake the pan so that the almonds completely cover the sides and bottom of the pan.
3. In the large bowl, combine the egg yolks, lemon juice, lemon peel, and ¼ cup of the sugar. Stir well and set aside.
4. In medium bowl, whip the whipping cream. Note: Wash the beater before proceeding to the next step.
5. Then, in the other medium bowl, beat the eggs whites until foamy.
6. Add cream of tartar and salt.
7. Continue beating until the soft peak stage,
8. Gradually add ¾ c. sugar.
9. Beat until egg whites are glossy and form stiff peaks.
10. Add the egg whites and the whipped cream to the egg yolk mixture. Combine, by gently folding together with a spoon (do not use the mixer for this step).
11. Carefully spoon the mousse into the pan.
12. Cover with foil.
13. Freeze for at least 8 hrs.
How To Put The Sauce Together
1. Press the berries through a sieve to remove the seeds.
2. Blend the seedless berries, sugar and kirsch (if using) in the blender until smooth.
When You Are Ready To Serve
1. Remove the mousse from the spring form pan.
2. Slice the fruit.
3. Stick the fruit around the bottom of the mousse.
4. Pour the sauce over the top of the mousse.
I like to bring the decorated mousse to the dining table where I cut individual servings, and pour the sauce over each slice. The red sauce on the white mousse always elicits oohs and aahs. And it tastes as good as it looks…no one is ever disappointed!