Frozen lemon mousse with sauce cardinale

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
4 Egg yolks
¼ cup Sugar
⅛ teaspoon Cream of tartar
¾ cup Sugar
3 tablespoons Ground almonds (more or less)
½ cup Fresh lemon juice
1½ tablespoon Grated lemon peel
⅛ teaspoon Salt
1½ cup Whipping cream; whipped
Fresh fruit for garnish: kiwifruit; strawberries, peaches; to taste
1 pack (15-oz) frozen unsweetened raspberries; thawed
⅔ cup Sugar
2 tablespoons Kirsch or co'treau

Directions

SAUCE CARDINALE

From: larry.moore@... (Larry Moore) Date: Wed, 22 Dec 1993 08:48:00 -0500 Algorithm: Oil the bottom of an 8" springform pan and sprinkle with ground almonds to cover bottom completely. Combine egg yolks, lemon juice, ¼ C sugar and lemon peel in large bowl and mix well; set aside. Beat egg whites until foamy; add cream of tartar and salt; continue beating until soft peaks form; gradually add the ¾ cup sugar, beating until egg whites are glossy and stand in stiff peaks. Gently fold the egg whites and whipped cream into the egg yolk mixture. Carefully spoon into the pan; cover with foil and freeze at least 8 hours.

To prepare sauce, press berries through a sieve to remove seeds. Place berries in the jar of a blender; add sugar and Kirsch; blend until smooth; chill.

At serving time, remove frozen mouse from pan and garnish with sliced fruit; spoon sauce over individual pieces.

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