Raspberry cranberry mousse
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Package frozen raspberries |
| 6 | ounces | Frozen cranberry juice cocktail concentrate, thawed |
| 2 | Egg yolks | |
| ½ | cup | Sugar |
| 2 | packs | Unflavored gelatin |
| 3 | cups | Whipping cream |
| 4 | tablespoons | Sugar |
| 2 | Egg whites | |
| Fresh raspberries for garnish | ||
Directions
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.