Cranberry and Raspberry Mousse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 15 oz pk frozen raspberries (thawed)
2 c. raw cranberries
1 c. sugar
3 envelopes Knox gelatin
4 egg whites
1/4 tsp. salt
2 c. whipping cream
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Directions: |
Directions:Blend thawed raspberries, measure puree and make up 1/1/2 cu with water if necessary. Mix with cranberries and 1/2 c. sugar in a large pan. Sprinkle gelatin on top and let stand 5 minutes. Set over med. heat until gelatin is dissolved and cranberries pop (5-7 mins). Set pan in ice water; stir until mixture mounds slightly when dropped from a spoon.
In large bowl, beat egg whites until becoming stiff. Gradually add 1/2 c. sugar, beating until stiff peaks form.
Gently fold fruit mixture and whipped cream into egg whites.
Place in pretty glass serving dish and chill at least 4 hours.
Whip one cup of whipping cream for the top as you serve and garnish with fresh raspberries and a spring of mint.
DELICIOUS! |
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Personal
Notes: |
Personal
Notes: This recipe was brought to our home in the Glebe one Christmas by our friend, Beryl Sketchley, for our annual dessert and carols party. It was such a hit I asked for the recipe and have made it countless times since.
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