Raspberry main page


Frozen framboise mousse with apricot sauce and raspberries
Light raspberry mousse
Panna cotta with summer berry compote
Plum-raspberry sorbet
Raspberry bavarian cream
Raspberry-blueberry cake
Raspberry champagne
Raspberry cheesecake
Raspberry coconut squares
Raspberry creme brulee
Raspberry delight
Raspberry mousse
Raspberry soufflé with sauce sabayon
Raspberry pie
Raspberry triple crown
Raspberry-apricot shortcakes
Raspberry-apricot pie with hazelnut streusel topping
Raspberry-rhubarb custard tart
Riesling summer berry compote
White chocolate and raspberry tart

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

FROZEN FRAMBOISE MOUSSE WITH APRICOT SAUCE AND RASPBERRIES

serves 6

6 egg yolks
1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur (raspberry eau de vie)
8 ounces creme fraiche or sour cream
30 ounce 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.
Freeze 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.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.

>