Frozen Lemon Mousse

1 ½ teaspoon of gelatine (1/2 pack)
½ cup lemon juice
3 eggs separated
2/3 cup sugar (1/3+1/3)
Grated peel of one lemon
1 cup whipping cream
3 crumbly macaroons

1. Dissolve gelatine in lemon juice in the top of a double boiler
(or microwave dish)
2. Beat egg yolks with 1/3 cup of sugar until lemony.
3. Into the yolks , fold the gelatine and lemon peel.
4. Slowly add the remaining 1/3 cup of sugar.
5. Beat eggs whites with salt until stiff peaks
     form- blend in a large spoonful into the yolk mixture.
6. Whip cream until stiff peaks form.
     Fold into egg whites. Do not over blend.
7. Fill soufflé dish 2/3 full, sprinkle with crushed macaroons,
     then fill with remaining mixture
8. Freeze 2-3 hours or overnight.

Raspberry Sauce

1 15 oz package of frozen or fresh berries
(extra berries for garnish)
Juice of 1 lemon
½ cup of sugar
½ Tablespoon of corn starch
¼ cup framboise or Chamborge

1. Combine the berries, lemon juice. Puree and strain.
2. Pout into a sauce pan and add sugar.
     Bring to a boil over medium high heat and simmer 15 minutes.
3. Into the yolks, fold the gelatine and lemon peel.
4. Slowly add the remaining 1/3 cup of sugar.