Texas Lime Mousse In Almond Cup With Fresh Fruit On Raspberry Sauce

Recipe from Charley's 517, Houston
Serves: 10 to 12

Lime Mousse

14 eggs
1 1/2 cups sugar
3/4 cup lime juice
2 lime zests

Separate the eggs. Beat yolks with 1/2 cup sugar, lime juice and zest. Boil the cream and pour a little at a time into yolk mixture, whisking all the time. Place mixture over low heat and whisk until thick. Remove from heat. Dissolve gelatin in cold water and add to cream mixture. Beat egg whites until frothy. Gradually add remaining sugar, beating continuously until very stiff. Fold egg whites into warm cream mixture. Refrigerate for 3 hours.

Raspberry Sauce

10 ounces of fresh or frozen raspberries
2 tablespoons superfine sugar
1 teaspoon lemon juice

Puree raspberries and sugar together in a food processor or blender. Strain through a wire sieve to remove the seeds. Add lemon juice or liqueur and mix thoroughly. Set aside.

Almond Cups

11/2 cups flour,
sifted 11/2 cups confectioners’ sugar
6 egg whites
1/2 teaspoon almond extract
1/2 cup butter, melted

Preheat oven to 475 degrees. Lightly grease a cookie sheet. Using a whisk, add sugar, egg whites and extract to the flour. Work batter as little as possible. Whisk in melted butter to form a smooth paste. Make 12 thin crêpe-like circles onto cookie sheet. Bake for 5 to 10 minutes until edges begin to brown. Remove from oven and shape each pastry by placing it over a glass or bowl while hot and cover with a slightly larger glass. It only takes a few minutes to harden. Assembly Spoon mousse into almond cups to cover the bottom. Garnish with fresh fruit and place on a plate in a pool of raspberry sauce.