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Berry Mousse Recipe

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This recipe for Berry Mousse, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, August 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c sugar
1 T unflavored gelatin
6 egg, separated
1 c pureed, strained raspberries
1 c heavy whipping cream
2 T kirsch OR framboise
1/4 c confectioners (10X) sugar
1/4 tsp cream of tartar
1/4 tsp salt
Fresh raspberries
Fresh mint leaves (optional)
Berry Sauce (recipe below)

Directions:
Directions:
Combine the sugar and gelain in top of a double boiler. Add the egg yolks and beat until the mixture is well blended. Gradually stir in the purred raspberries. Cook over hot, not boiling, water, stirring constantly, just until sugar and gelatin dissolve, about 1 to 2 minutes. Set the mixture aside to cool. Beat together cream, kirsch, and confectioners sugar in a small bowl with an electric mixer until stiff peaks form. Fold in berry mixture. Set aside. Beat together egg whites, cream of tartar and salt in a bowl with mixer at high speed until soft peaks form. Fold the whites into berry-cream mixture. Pour into 6 cup bowl. Refrigerate mousse, covered, for several hours or until set. Garnish with fresh raspberries and mint leaves (optional), and serve with Berry Sauce.
Berry Sauce: Combine 2 c frozen raspberries and 1/4 c sugar in medium saucepan. Heat to boiling over medium heat. Reduce heat to low and cook until mixture starts to thicken slightly, about 5 minutes. Cool slightly, cover and refrigerate.

Number Of Servings:
Number Of Servings:
8

 

 

 

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