INGREDIENTS

INSTRUCTIONS

In a blender puree the frozen raspberries with the syrup, strain the
puree through a fine sieve into a saucepan, and stir in the  cornstarch
mixture. Bring the mixture to a boil over moderate heat,  stirring,
boil it, stirring, for 1 minute, and chill it, covered  partially,
until it is cold.  Halve the passion fruits over a sieve set over a
bowl to catch any  juices and scoop the seeds and pulp into the sieve.
Scrape the seeds  with a spatula until the juice and most of the pulp
has been  extracted and reserve 1/2 cup of the juice. In a small
saucepan  sprinkle the gelatin over moderate heat, stirring, until the
gelatin  is dissolved completely. Add 1/3 cup water and the sugar, heat
the  mixture, stirring, until the sugar is dissolved, and in a metal
bowl  combine well the gelatin mixture, the reserved passion fruit
juice,  and the food coloring.  In a bowl beat the cream until it holds
soft peaks and reserve it.  Chill the passion fruit mixture set in a
larger bowl of ice and cold  water, stirring until it is the
consistency of raw egg white and fold  in the reserved whipped cream.
Spoon the passion fruit mousse and the  raspberry swirl mixture
decoratively into four 1 1/2-cup goblets,  chill overnight, and garnish
them with the raspberries.  Serves 4.  Gourmet February 1990  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2826
Calories From Fat: 1685
Total Fat: 188.4g
Cholesterol: 852.4mg
Sodium: 586.4mg
Potassium: 2503.8mg
Carbohydrates: 105g
Fiber: 0g
Sugar: 100g
Protein: 172.2g