Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Package frozen raspberries
6 oz Frozen cranberry juice
-cocktail concentrate,
-thawed
2 Egg yolks
1/2 c Sugar
2 pk Unflavored gelatin
3 c Whipping cream
4 tb Sugar
2 Egg whites
Fresh raspberries for
- garnish

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.

Browse by categories