Email to Cat      

Raspberry Mousse

Source of Recipe


Southern Living



List of Ingredients



• 2 (6-ounce) packages fresh raspberries *
  
• 1 Tbsp lemon juice
  
• 1 Tbsp cold water
  
• 1 envelope unflavored gelatin
  
• ¾ cup granulated sugar
  
• 2 large eggs
  
• 2 egg yolks
  
• 1 Tbsp raspberry liqueur
  
• 1½ cups whipping cream
  
• ¼ cup powdered sugar
  






Instructions



1. Process raspberries in a blender or food processor until smooth. Pour through a wire-mesh strainer into a bowl, discarding seeds; set purée aside. (Pulp and liquid should equal about 1½ cups.)
   
   
2. Stir together lemon juice and 1 tablespoon cold water; sprinkle gelatin over lemon juice mixture. Stir and let stand 1 minute; set aside.
   
   
3. Whisk together 1 cup raspberry purée, granulated sugar, eggs, and egg yolks in top of a double boiler. Bring water to a slight boil in bottom pan; reduce heat to low and cook, whisking constantly, 20 minutes or until mixture thickens and reaches 160 degrees. Remove pan from heat.
   
   
4. Whisk gelatin mixture into raspberry purée mixture in pan, whisking constantly, 1 minute and 30 seconds or until blended. Whisk in remaining ½ cup raspberry purée and raspberry liqueur; cover and chill 30 minutes or until consistency of unbeaten egg white.
   
   
5. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in raspberry mixture. Pour into a lightly greased 6-cup mold; cover and chill 8 hours or until firm. Unmold onto a serving dish.
   
   Makes 8 to 10 servings.
   
   






Final Comments


* 1 (10-ounce) package frozen raspberries, thawed, may be substituted.