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February 2019

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Raspberry Cranberry Mousse Recipe

Raspberry Cranberry Mousse recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Raspberry Cranberry Mousse recipe  PDF


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 mi ture 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 mi ture and add to egg mi ture. 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 mi ture (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.

Raspberry Cranberry Mousse recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
465 people have voted
Last Reviewed on 2019-02-20



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