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DianeHaught
Post subject: Frozen Lemon-Lime Mousse with Berries  PostPosted: Jul 24, 2005 - 12:21 PM





Sergeant
Frozen Lemon-Lime Mousse with Berries

Individual molds of sweet-tart citrus mousse start with purchased lemon curd, a cooked mixture of lemon juice, sugar, butter and eggs.

1 (10-oz.) jar lemon curd
1 tablespoon plus 2 teaspoons grated lime peel
1 cup whipping cream
4 cups raspberries
1/4 cup sugar
1 cup blackberries

1. In medium bowl, combine lemon curd and 1 tablespoon lime peel; whisk until smooth. In another medium bowl, beat cream until stiff peaks form. Gently fold cream into lemon curd mixture. Spoon evenly into 4 (6-oz.) custard cups. Cover; freeze at least 2 hours or up to 3 days.

2. Meanwhile, in food processor or blender, puree 3 cups of the raspberries. Press pureed mixture through strainer to remove seeds; discard seeds. Stir in sugar and 2 teaspoons lime peel. If raspberries are tart, add additional sugar to taste. Cover; refrigerate. (Sauce can be made up to 3 days ahead.)

3 To serve, dip bottoms of custard cups briefly in warm water. Run thin metal spatula around edges to loosen; turn out each mousse onto individual dessert plate. Smooth tops with spatula. Spoon raspberry sauce around each mousse. Garnish with blackberries and remaining raspberries.

4 servings

PER SERVING: 490 calories, 36 g total fat (11.5 g saturated fat), 65 mg cholesterol, 80 mg sodium, 4 g fiber


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Diane



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