Frozen Lemon Mousse with Sauce Cardinale
| Yield: | 8 Servings |
| Categories: | Desserts |
| 1 | tb | Vegetable oil |
| 4 | Egg yolks | |
| 1/4 | c | Sugar |
| 1/8 | ts | Cream of tartar |
| 3/4 | c | Sugar |
| 3 | tb | Ground almonds (more or less) |
| 1/2 | c | Fresh lemon juice |
| 1 1/2 | tb | Grated lemon peel |
| 1/8 | ts | Salt |
| 1 1/2 | c | Whipping cream; whipped |
| Fresh fruit for garnish: kiwifruit; strawberries, peaches; to taste | ||
| SAUCE CARDINALE | ||
| 1 | pk | (15-oz) frozen unsweetened raspberries; thawed |
| 2/3 | c | Sugar |
| 2 | tb | Kirsch or co'treau |
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