Raspberry cranberry mousse
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Raspberry cranberry mousse
  Cranberry    Mousse  
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51360. Report a problem with this recipe.
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      Title: Raspberry cranberry mousse
 Categories: Desserts
      Yield: 6 Servings
 
     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 




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Recipe ID 51360 (Apr 03, 2005)

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