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Recipe Name: Frozen Lemon Mousse With Sauce Cardinale Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 Tablespoon(s) Vegetable oil
4 Egg yolks
1/4 Cup(s) Sugar
1/8 Teaspoon(s) Cream Of Tartar
3 Tablespoon(s) Ground almonds, more or
1/2 Cup(s) Fresh lemon juice
1 1/2 Tablespoon(s) Grated lemon peel
1/8 Teaspoon(s) Salt
1 1/2 Cup(s) Whipping cream, whipped
Fresh fruit for garnish:
kiwifruit strawberries
peaches to taste
1 15-oz frozen unsweetened
raspberries thawed
2 Tablespoon(s) Kirsch or co'treau, Kirsch or co'treau
From: (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 bottomcompletely. Combine egg
yolks, lemon juice, 1/4 C sugar and lemon peelin large bowl and mix
well; set aside. Beat egg whites until foamy; addcream of tartar and
salt; continue beating until soft peaks form;gradually add the 3/4 cup
sugar, beating until egg whites are glossy andstand in stiff peaks.
Gently fold the egg whites and whipped cream intothe egg yolk mixture.
Carefully spoon into the pan; cover with foil andfreeze at least 8
hours.To prepare sauce, press berries through a sieve to remove seeds.
Placeberries in the jar of a blender; add sugar and Kirsch; blend
untilsmooth; chill.At serving time, remove frozen mouse from pan and
garnish with slicedfruit; spoon sauce over individual
archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 288
Calories From Fat: 52
Total Fat: 6g
Cholesterol: 90.1mg
Sodium: 41.6mg
Potassium: 321.6mg
Carbohydrates: 59.2g
Fiber: 2.4g
Sugar: 55.2g
Protein: 3.3g

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