Yield: 6 Servings
Measure | Ingredient |
---|---|
10 ounces | Package frozen raspberries |
6 ounces | Frozen cranberry juice cocktail concentrate, thawed |
2 \N | Egg yolks |
½ cup | Sugar |
2 packs | Unflavored gelatin |
3 cups | Whipping cream |
4 tablespoons | Sugar |
2 \N | Egg whites |
\N \N | Fresh raspberries for garnish |
Puree raspberries and cranberry concentrate in blender. Strain mixture to remove seeds. Beat egg yolks and ½ cup sugar in stainless steel bowl over hot water bath or top half of double boiler until they lighten in color and become fluffy (about 2-3 minutes).
Dissolve gelatin in 4 oz of juice mixture and add to egg mixture.
Continue to beat for 2 minutes. Remove from heat, add remaining juice, and refrigerate for 15 minutes. Meanwhile, whip cream with 4 tbsp sugar. Beat egg whites until they form firm peaks. Fold ⅔ of the cream into gelatin mixture (reserving ⅓ of the whipped cream for garnish) and carefully fold in egg whites. Chill for 4-6 hours.
Top with remaining whipped cream and a few fresh raspberries. Serves 6-8.
Origin: The Ultimate MOUSSE cookbook, Jack Stone and Janet Cassidy.
Shared by: Sharon Stevens, courtesy of Lawrence Kellie.