Raspberry Cranberry Mousse
Raspberry Cranberry Mousse recipe
Yield
12 servingsPrep
30 minCook
0 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
raspberries
frozen, packaged |
|
| 6 | ounces |
cranberry juice
frozen, cocktail concentrate, thawed |
|
| 2 |
egg yolks
|
*
|
|
| ½ | cup |
sugar
|
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 3 | cups |
heavy whipping cream
|
|
| 4 | tablespoons |
sugar
|
|
| 2 |
egg whites
|
*
|
|
|
raspberries
fresh, to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
raspberries
frozen, packaged |
|
| 173.4 | ml/g |
cranberry juice
frozen, cocktail concentrate, thawed |
|
| 2 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
|
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 7.1E+2 | ml |
heavy whipping cream
|
|
| 6E+1 | ml |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 1 | x |
raspberries
fresh, to garnish |
*
|
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.
