Raspberry cranberry mousse

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.

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