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Lemon Mousse With Raspberry Sauce

6 large eggs
6 large egg yolks
1 12 cups sugar
1 cup lemon juice, strained
2 tablespoons minced lemon peel
14 tablespoons well-chilled unsalted butter, cut into pieces
34 cup chilled whipping cream
1 12 cups fresh raspberries or 1 12 cups frozen unsweetened raspberries, thawed
2 tablespoons sugar (or more)
fresh mint sprig, for garnish


Whisk eggs and yolks in heavy non-aluminum saucepan until foamy. Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel. Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil. Remove from heat and whisk in butter. Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes. Whip cream in medium bowl to soft peaks. Fold cream into lemon mixture just until combined. Spoon mousse into individual serving glasses. Cover and refrigerate until set, about 2 hours. (Can be prepared one day ahead. ). Coarsely mash berries in small bowl using fork. Mix in 2 tablespoons sugar;taste, adding more sugar if desired. Cover and refrigerate 1 hour to release juices. (Can be prepared one day ahead. ). Spoon sauce over centers of mousse, garnish with mint sprigs and serve.

Source: www.food.com