Lemon Mousse with Tropical Fruits

You can use fresh raspberries rather than frozen ones for the sauce: Macerate 1 cup of fresh berries with 3 table­spoons of sugar and 1 tablespoon of Drambuie for an hour or two, then purée the berries and strain out the seeds.

Assemble these supplies:

• 3 lemons 1 orange
• 3 tablespoons Drambuie
• 1 package (1 tablespoon) unflavored gelatin
• 1 ripe mango
• 1 large kiwi, or 2 small
• 3 eggs
• 1/2 cup plus 3 tablespoons sugar
• 1 cup heavy cream
• 8-ounce package frozen raspberries, thawed

Steps in preparation:

1. Place large bowl and beaters in refrigerator to chill. Grate zest of 2 lemons and orange into small saucepan. Squeeze enough lemon juice to measure 1/2 cup and strain juice. If necessary to make 1/2 cup juice, squeeze orange and add to lemon juice. Add juice, Drambuie, and gelatin to pan and set aside to soften.
2. Peel mango and remove flesh. Chop fruit into small dice and set aside in strainer to drain. Peel kiwi, cut crosswise into 1/4-inch-thick slices, and set aside.
3. Bring juice mixture to a simmer over low heat until gelatin dissolves, 1 to 2 minutes. Pour mixture into me­dium-size bowl, cover, and refrigerate until cooled, about 10 minutes.
4. Meanwhile, separate eggs, placing yolks and whites in separate bowls.
5. With whisk, beat egg yolks with 1/2 cup sugar until thick and lemon colored. Wash and dry whisk.
6. Add remaining 3 tablespoons sugar to egg whites and whisk until stiff.
7. When gelatin mixture is cool but not set, add to yolks and stir to combine.
8. In large chilled bowl, beat heavy cream with electric mixer set at high speed until it holds a soft shape.
9. With rubber spatula, fold yolk mixture into whites. Gently fold this mixture into cream until no streaks show.
10. Divide mango among 4 stemmed glasses and top with spoonful of mousse. Cover with slices of kiwi and top with remaining mousse. Cover with plastic wrap and refriger­ate until chilled and set, at least 1 hour.
11. Just before serving, purée raspberries in blender or food processor and then strain them. Top each mousse with a spoonful of raspberry sauce.