Step 1

Prepare the lemon mousse Lightly oil the bottom and sides of a large spring formpan or of individual ramekins.

Step 2

Separate the egg whites from the yolks and put them in 2 separate bowls.

Step 3

Combine the egg yolks with the lemon juice and about ¼ of the sugar.

Step 4

Set aside.

Step 5

In the other bowl, beat the egg whitesusing an electric mixer until foamy, then add the salt and continue to beat until soft peaksform.

Step 6

Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 min.

Step 7

Set aside.

Step 8

Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form.

Step 9

Gently fold the whipped cream and egg whites into the yolk mixture using a spatula.

Step 10

Carefully spoon the mixture into the pan or distribute it into the ramekins.

Step 11

Cover with foil and freeze at least 8 hours if using the pan, or 2-3 hours for the ramekins.

Step 12

Prepare the raspberry sauce Press the raspberries through a sieve using a rubber spatula to remove and discard the seeds.

Step 13

Place the berries in the jar of a blender.

Step 14

Add the sugar and Cointreau (optional) then blend until smooth.

Step 15

Chill in the refrigerator.

Step 16

Unmould and garnish with the blueberries Just before serving, remove the frozen mousse from the springform pan and place it on a serving plate.

Step 17

If you are using ramekins, turn them upside-down onto individual serving plates.

Step 18

To make ramekin unmoulding easier, pour about 2 cm of hot water in a large bowl, then immerse the bottom of the ramekins in the water for about 1 min.

Step 19

Garnish the top of the mousse with the blueberries.

Step 20

Spoon the raspberries sauce over the individual servings and serve.