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Raspberry Cranberry Mousse
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.