Deanna’s Frozen Lemon Mousse (with Raspberry Sauce)

For the lemon mousse – I recommend putting the bowl you whip your cream in, and the beaters, in the fridge and then take the time to separate the eggs, zest the lemon and organize all of your ingredients into the order that you’ll use them – if everything is measured out before you start, it’s a breeze.

Use a piece of paper towel to wipe the oil all over the bottom and sides of your 9-inch spring form pan.  Sprinkle the pan with the almond flour and gentle shake and turn the pan so the flour evenly covers the sides and bottom.  This isn’t exactly a crust, but the almonds definitely assist in getting the mousse out of the pan in slices.

Using your cold bowl, whip the cream and set it aside, and in another large bowl, whisk together the 1/4 cup of sugar, zest, lemon juice and egg yolks and set aside.  In yet another bowl (I used my electric mixer here), beat the egg whites until they start to foam, then add the Cream of Tartar and salt and continue beating until soft peaks form.  Turn the speed down and very gradually pour and beat in the 3/4 cup of sugar, and then turn the speed up again and continue beating until the whites are obviously glossy and can stand in stiff peaks on their own.

In the large bowl containing the egg yolk mixture, give it another whisk and then carefully and gently fold in both the whipped cream and the beaten egg whites.  Alternatively, I’ve also folded the whipped cream into the whites and then drizzled the yolk mixture in while stirring and folding – both ways seems to work just fine!  Aim for the mixture to end up an even pale yellow throughout and a smooth and creamy consistency.  Scrape all of this into your prepared ‘almond’ pan and smooth out the top.  Cover tightly and freeze for at least 8 hours, but overnight is best.  Serve drizzled with the Raspberry Sauce and extra fruit if you wish.

For the raspberry sauce – using a solid spoon, press the berries through a sieve – this will take ages.  You want the juice and raspberry pulp (the pulp is what thickens the sauce), but not the seeds – previously frozen berries should make this way easier (and then you can throw the dry-ish seed pulp into your next smoothie).  Put the pressed berries, sugar and Kirsch into your blender and blend for a minute or 2 until smooth – this will keep for several days in the fridge.