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    Blackberry Cranberry Mousse


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    10 oz Package frozen Blackberries
    6 oz Frozen cranberry juice cocktail concentrate, thawed
    2 Egg yolks
    1/2 cup Sugar
    2 pkt Unflavored gelatin
    3 cup Whipping cream
    4 tbl Sugar
    2 Egg whites
    Fresh Blackberries for garnish

    Recipe



    Puree Blackberries 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 Blackberries. Serves 6-8.

 

 

 

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