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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Raspberry Mousseline Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds raspberry puree
1½ oz. Chambord
9 oz. sugar
3 oz. water
½ oz. gelatin--bloom in Chambord
5 oz. whites
1 pt. soft peak cream
Directions:
Directions:
Warm puree to 85º
Make Italian meringue
When sugar and water reach 220º, start whipping egg whites to soft peak
When sugar reaches 246º, blast mixer to high speed
Pour in sugar, in small stream
Whip until 120º
Add gelatin
Add ¼ puree to temper
Fold in remaining puree
Fold in whipped cream

 

 

 

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