Title: Raspberry Cranberry Mousse
Categories: Desserts
Yield: 6 Servings

10 oz Package frozen raspberries
6 oz Frozen cranberry juice
-cocktail concentrate,
-thawed
2 Egg yolks
1/2 c Sugar
2 pk Unflavored gelatin
3 c Whipping cream
4 tb Sugar
2 Egg whites
Fresh raspberries for
- garnish

Puree raspberries and cranberry concentrate in blender. Strain mixture to
remove seeds. Beat egg yolks and 1/2 cup sugar in stainless steel bowl
over hot water bath or top half of double boiler until they lighten in
color and become fluffy (about 2-3 minutes). Dissolve gelatin in 4 oz of
juice mixture and add to egg mixture. Continue to beat for 2 minutes.
Remove from heat, add remaining juice, and refrigerate for 15 minutes.
Meanwhile, whip cream with 4 tbsp sugar. Beat egg whites until they form
firm peaks. Fold 2/3 of the cream into gelatin mixture (reserving 1/3 of
the whipped cream for garnish) and carefully fold in egg whites. Chill for
4-6 hours. Top with remaining whipped cream and a few fresh raspberries.
Serves 6-8.

Origin: The Ultimate MOUSSE cookbook, Jack Stone and Janet Cassidy. Shared
by: Sharon Stevens, courtesy of Lawrence Kellie.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini