Ingredients Jump to Instructions ↓

  1. 10 oz Package frozen raspberries

  2. 6 oz Frozen cranberry juice

  3. -cocktail concentrate, -thawed 2 Egg yolks

  4. 1/2 c Sugar

  5. 2 pk Unflavored gelatin

  6. 3 c Whipping cream

  7. 4 tb Sugar

  8. 2 Egg whites

  9. 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

  10. 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

  11. 4 tbsp sugar. Beat egg whites until they form firm peaks. Fold

  12. 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.

  13. Serves 6-8. Origin: The Ultimate MOUSSE cookbook, Jack Stone and Janet Cassidy. Shared by: Sharon Stevens, courtesy of Lawrence Kellie.


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