Raspberry Cranberry Mousse

Directions

Purée raspberries and cranberry concentrate in blender.

Strain mixture to remove seeds.

Beat egg yolks and ½ 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 to 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 ⅔ of the cream into gelatin mixture (reserving ⅓ of the whipped cream for garnish) and carefully fold in egg whites.

Chill for 4 to 6 hours.

Top with remaining whipped cream and a few fresh raspberries.