This frozen lemon mousse with raspberry sauce is the perfect dessert for entertaining. It looks beautiful, tastes delicious and can be made ahead of time.
Oil the bottom and the sides of the spring form pan and sprinkle on the ground almonds.
Shake the pan so that the almonds completely cover the sides and bottom of the pan.
In the large bowl, combine the egg yolks, lemon juice, lemon peel, and ¼ cup of the sugar. Stir well and set aside.
In medium bowl, whip the whipping cream. Note: Wash the beater before proceeding to the next step.
Then, in the other medium bowl, beat the eggs whites until foamy.
Add cream of tartar and salt.
Continue beating until the soft peak stage,
Gradually add ¾ c. sugar.
Beat until egg whites are glossy and form stiff peaks.
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).
Carefully spoon the mousse into the pan.
Cover with foil.
Freeze for at least 8 hrs.
Raspberry Sauce
Press the berries through a sieve to remove the seeds.
Blend the seedless berries, sugar and kirsch (if using) in the blender until smooth.
Chill.
When You Are Ready To Serve
Remove the mousse from the spring form pan.
Slice the fruit.
Stick the fruit around the bottom of the mousse.
Pour the sauce over the top of the mousse.
Notes
Running your knife under hot water before cutting the cake will make it easier to slice.
The cake can be put back in the freezer after the fruit have been placed around the bottom of it if you would prefer to prepare ahead of time.