| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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