Lemon-Raspberry Mousse - cooking recipe

Ingredients

10 ounces frozen raspberries in light syrup (12 oz. pkg is fine)
2 teaspoons confectioners' sugar
5 eggs, separated
1 cup sugar, divided
1 tablespoon sugar
2/3 cup fresh lemon juice
1/4 ounce unflavored gelatin
1/4 cup cold water
1 lemon, zest of
1 1/4 cups heavy cream

Preparation

Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.