1. Soften the gelatine in cold water. Separate the eggs. 2. Put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. Remove from the heat. 3. Press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool. 4. Beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed. 5. Beat the cream until stiff. Fold the beaten egg white mixture into the cream and then fold into the lemon mousse mixture. 6. Wash the raspberries leaving a few aside for garnishing later.Distribute the raspberries into 4 glasses and then top with the lemon mousse. Leave to cool for 2 hours. 7. Just before serving, pop some raspberries on the top as a garnish. 8. Use fruits such as strawberries, blackberries and redcurrants. ---------------------------------------------------------------------------
Nutrition
Ingredients
