LEMON MOUSSE:

1 1/2 tsp. unflavored gelatin (1/2 pkg.)
1/2 c. lemon juice
3 eggs, separated
2/3 c. sugar
Grated peel of 1 lemon
Pinch of salt
1 c. whipping cream
3 stale macaroons (optional)

Dissolve gelatin in lemon juice in top of a double boiler. Set over simmering water. Beat egg yolks with 1/3 cup sugar until mixture is lemon colored. Fold lemon gelatin mixture and peel into beaten yolks.

Beat egg whites with a pinch of salt, gradually adding remaining 1/3 cup sugar, until they form stiff peaks. Blend large spoonful of beaten whites in lemon-egg yolk mixture. Whip cream and fold remaining whites and cream into lemon-egg mixture, don't overblend - allow some white to show.

Fill souffle dish or individual glass dishes 2/3 full. If using macaroons, crush and sprinkle over dessert, then fill dish with remaining mixture. Freeze for 2 or 3 hours.

RASPBERRY SAUCE:

1 (15 oz.) pkg. frozen raspberries with juice
Juice of 1/2 lemon
1/2 c. sugar
1/2 tsp. cornstarch
1/4 c. framboise or kirsch or grand marnier

Combine thawed raspberries and juice with lemon juice in blender. Puree until smooth and strain to remove all seeds. Pour raspberry mixture into saucepan and add sugar. Bring to boil over medium high heat, then simmer for 15 minutes.

Dissolve cornstarch in liqueur and stir into raspberry mixture. Remove from heat and cool. Cover and refrigerate. Serve over lemon mousse. Serves 4.