Cooking Recipe Raspberry Cranberry Mousse
Recipe Ingredients
Directions
Puree raspberries and cranberry concentrate in blender. Strain
mixture to remove seeds. Beat egg yolks and 1/2 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 2/3 of
the cream into gelatin mixture (reserving 1/3 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.