| 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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