Side Pannel
Raspberry Cranberry Mousse
Raspberry Cranberry Mousse
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 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
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.
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.
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