Raspberry mousse
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Raspberry mousse
  Mousse    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19045. Report a problem with this recipe.
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      Title: Raspberry mousse
 Categories: Desserts, Masterchefs, New york, L
      Yield: 8 Servings
      3 c  Raspberries, fresh OR
     30 oz Raspberries, frozen,
           -- thawed, and drained
           -- (liquid reserved)
    1/2 c  Sugar
      3 tb Water, cold
      1 tb Syrup, corn, light
      3 ea Egg whites
    1/2 ea Lemon, juice of
      2 c  Cream, whipping
  For Mousse: ===========
       Choose a few perfect raspberries for garnish and set aside. Puree
  remaining raspberries in processor or blender until very smooth.
  Transfer 2 tablespoons of puree, with seeds, to measuring cup.
  Strain remaining puree into mixing bowl, eliminating all seeds.  Add
  enough strained puree to the 2 tablespoons to measure 1/2 cup.  Set
  aside. Chill remaining strained puree, which will be used as sauce.
       In a small heavy saucepan combine sugar, water, and corn syrup.
  Bring slowly to boil over medium heat, stirring occasionally and
  brushing down any sugar crystals from sides of pan with brush dipped
  in cold water. Raise heat slightly and cook until temperature of
  syrup reaches 240 F (soft ball stage).  While syrup is cooking, beat
  3 egg whites in a mixer until stiff. As soon as syrup reaches 240 F,
  lower mixer speed to slow and pour hot syrup onto beaten whites, in a
  very thing stream. When all of the syrup has been incorporated, raise
  a mixer speed and beat meringue until cool.
       Stir together the 1/2 cup reserved raspberry puree and lemon
  juice and fold into the meringue until nearly blended.  Whip cream
  until stiff and fold into the meringue until blended.  DO NOT OVERMIX.

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Recipe ID 19045 (Apr 03, 2005)

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