MOUSSE WITH APRICOT SAUCE AND RASPBERRIES
1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur
(raspberry eau de vie)
8 ounces creme fraiche or sour cream
can apricots in syrup
1 1/2 pints raspberries
Whish yolks, sugar
and water in medium metal bowl. Set bowl over saucepan of simmering water (do
not allow bottom of bowl to touch water).
Whisk until candy thermometer
registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool
and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just
until blended. Divide mixture among six 3/4-cup souffle dishes.
until firm, at least 2 hours or overnight. Drain apricots, reserving 6
tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip
souffle dishes briefly into hot water. Run small knife around sides of each
mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon
sauce around mousse.
Garnish with raspberries.