Raspberry Mousse

'Beat the egg whites until stiff and reserve.'

'In a small saucepan, heat the gelato over low heat without boiling until melted.'

'Slowly add the warm gelato to the egg whites, beating constantly until chilled.'

'Reserve.'

'In a small refrigerator-safe bowl, sprinkle the gelatin over water and let hydrate for 5 minutes.'

'Heat in a bain-marie and stir until dissolved.'

'Mix with the lemon juice.'

'Place in a large serving dish, cover with plastic wrap, and refrigerate for about 4 hours or until firm.'

'PREPARE THE CREME: Beat the egg yolks with sugar until light and fluffy.'

'Add the cocoa powder and mix well.'

'Reserve.'

'In a medium saucepan, heat the milk over high heat until boiling, when small bubbles appear on the surface.'

'Add the chocolate mixture and cook, stirring constantly, until thickened and returns to boiling point without boiling.'

'Remove from heat, let cool, and refrigerate.'

'Serve chilled, with the mousse.'

276 calories per serving