It's another great recipe from the cookbook "Past and Repast" put out by the Missouri Mansion Preservation Committee in the 1980's. Just made this in my cooking class last week and already one of the girls is making it for a special dinner this weekend. It is light and lucious and you can do it ahead. All of the proceeds from this cookbook went to restore the Governor's mansion in Missouri and the then first lady, Carolyn Bond was instrumental in it's production. This is a true Springtime/ Summer dessert!
Mousse:
4 Eggs
3 Eggs, separated
9 TBLS. sugar, divided
2 envelopes unflavored gelatin
3 TBLS. lemon juice
3 TBLS. water
Grated rind of 1 lemon
1/4 cup frozen lemonade concentrate, defrosted
2 cups heavy cream, whipped
Beat eggs, the 3 egg yolks and 6 TBLS. of sugar until thick and smooth.
In a heatproof measuring cup, soften gelatin in lemon juice and water for 5 minutes. Place cup in simmering water and stir until gelatin dissolves, add to egg mixture with lemon rind and lemonade. Fold in whipped cream. Beat the 3 egg whites and remaining 3 TBLS. of sugar, until stiff peaks form. Fold into mousse.
Pour into a straight-sided crystal bowl, with fairly high sides. Smooth top with a spatula, chill 6 hours or overnight until firm. Serve with Strawberry/Raspberry sauce.
Strawberry/Raspberry Sauce:
1 10 oz. package sweetened frozen strawberries, defrosted
1 10 oz. package sweetened frozen raspberries, defrosted
2 teaspoons cornstarch
1 teaspoon water
1 teaspoon lemon juice
1/3 cup currant jelly
1 TBLS. Kirsch
1 teaspoon Frambois
Place strawberries and raspberries in a food processor or blender, puree. Strain through a sieve with very small holes or a sieve lined with cheesecloth. Dissolve cornstarch in water. Combine cornstarch and puree in a saucepan, cook over low heat until mixture begins to thicken. Add lemon juice and jelly, stir until jelly dissolves. Remove from heat, cool. Blend in Kirsch and Frambois. Chill in refrigerator.
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