Recipe - Raspberry Cranberry Mousse

10 ounce Package frozen raspberries
6 ounce Frozen cranberry juice
cocktail concentrate,
thawed
2 Egg yolks
One half cup Sugar
2 pack Unflavored gelatin
3 cup Whipping cream
4 tablespoon Sugar
2 Egg whites
Fresh raspberries for
garnish

Puree raspberries and cranberry concentrate in blender. Strain mixture to
remove seeds. Beat egg yolks and One half 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 23 minutes). Dissolve gelatin in 4 ounce 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
46 hours. Top with remaining whipped cream and a few fresh raspberries.
Serves 68.

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