lemon wine mousse with raspberries

Sweetly tart is a tasty contradiction.

lemon wine mousse with raspberries

Gourmet Magazine

2 eggs

1/2 C sugar

1/2 C dry white wine

3 Tbs fresh lemon juice

2 teas fresh lemon zest, finely grated

1/2 C heavy whipping cream, chilled

1 1/2 C fresh raspberries

To make the custard, beat eggs in a bowl with an electric mixer at high speed to blend. Slowly add sugar, beating at moderately high speed, then beat for a few more minutes. Add wine and lemon juice and beat until just combined.

Transfer mixture to a heavy saucepan and cook over low-medium heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat back of spoon (about 5 minutes -- do not let boil.) Stir in zest and transfer to a bowl. Cover and chill until cold, about 30 minutes. (The surface can be covered with wax paper and the custard chilled for up to one day.)

Beat cream in chilled bowl until stiff peaks form. Fold whipped cream into lemony mixture. Layer mousse and berries into 4 serving glasses and chill until cold, about 1 hour.