Categories: Desserts 
      Yield: 4 servings 
  
      3    Egg yolks 
      3 tb Sugar 
      1 pk Unflavored gelatin 
    1/3 c  Hot water 
    1/2 c  Fresh lemon juice 
      3    Egg whites 
      2 tb Sugar 
      1 tb Grated lemon rind 
      1 c  Whipping cream 
      2 tb Sugar 
     10 oz Package frozen raspberries, 
           -thawed, or 1-1/2 cups fresh 
           -raspberries. 
      1 tb Fresh lemon juice 
      1 tb Sugar 
  
  Beat egg yolks and sugar in top of double boiler until they lighten in 
  color and become fluffy (about 2 minutes) Dissolve gelatin in water and 
  lemon juice and add to egg mixture. Continure to beat for 1 more minutes. 
  Remove from heat and refrigerate mixture for 10 minutes. Meanwhile, beat 
  egg whites and 2 tbsp sugar until peaks are formed. Remove lemon and egg 
  mixture from refrigerator, fold in egg whites, and add lemon rind. Chill 
  for 4-6 hours. Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then 
  refrigerate. Place raspberries, 1 tbsp fresh lemon juice, and 1 tbsp sugar 
  in a blender and puree for 1 minutes. To serve, top with sweetened whipped 
  cream and pureed raspberries. Serves 4. 
   
  Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy. Shared 
  by: Sharon Stevens. (Courtesy of Lawrence Kellie)