Recipe - Raspberry Mousse

3 cup Raspberries, fresh OR
30 ounce Raspberries, frozen,
thawed, and drained
(liquid reserved)
One half cup Sugar
3 tablespoon Water, cold
1 tablespoon Syrup, corn, light
3 Egg whites
One half Lemon, juice of
2 cup Cream, whipping

For Mousse:
===========

Choose a few perfect raspberries for garnish and set aside.
Puree remaining raspberries in processor or blender until very smooth.
Transfer 2 tablespoons of puree, with seeds, to measuring cup. Strain
remaining puree into mixing bowl, eliminating all seeds. Add enough
strained puree to the 2 tablespoons to measure One half cup. Set aside.
Chill remaining strained puree, which will be used as sauce.

In a small heavy saucepan combine sugar, water, and corn syrup.
Bring slowly to boil over medium heat, stirring occasionally and
brushing down any sugar crystals from sides of pan with brush dipped
in cold water. Raise heat slightly and cook until temperature of
syrup reaches 240 F (soft ball stage). While syrup is cooking, beat 3
egg whites in a mixer until stiff. As soon as syrup reaches 240 F,
lower mixer speed to slow and pour hot syrup onto beaten whites, in a
very thing stream. When all of the syrup has been incorporated, raise
a mixer speed and beat meringue until cool.

Stir together the One half cup reserved raspberry puree and lemon
juice and fold into the meringue until nearly blended. Whip cream
until stiff and fold into the meringue until blended. DO NOT OVERMIX.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip