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RASPBERRY MOUSSE
This recipe can also be
used as a filling in a cake. Add an extra teaspoon of unflavored
gelatin.
serves 12
3 cups pureed raspberries
6 egg yolks
10 ounces sugar
1/2 cup water
1 cup heavy cream
3 ounces
raspberry Jello
1/2 cup boiling water
1 tablespoon unflavored gelatin
1/4 cup cold water
Beat egg yolks in a mixing bowl. Boil the sugar
and water in a saucepan until thick and bubbly.
While mixing the yolks,
slowly pour the hot sugar over eggs. Continue mixing until yolk mixture is
thick and creamy.
Fold in the pureed raspberries. Strain through a fine
strainer. Whip the cream until thick.
Mix the Jello in boiling water.
Dissolve the gelatin in cold water. Add to the Jello mix.
Fold the cream
and Jello mix into the raspberry mixture. Pour into a decorative mold or
individual molds.
Chill until set.
Unmold on platter or plates.
For
similar recipes, use * Strawberry & Strawberry jello. * Peach & Peach
jello. RASPBERRY MOUSSE
