Cranberry Mousse With Raspberry Sauce |
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Prep Time: 1440 Minutes Cook Time: 5 Minutes |
Ready In: 1445 Minutes Servings: 16 |
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this is rose pink in color with a deep red accompanying sauce..it is elegant, serve a large number of people, can be made two days ahead in advance of serving..just the perfect company dessert Ingredients:
3 cups fresh cranberries |
2 cups sugar |
4 cups cranberry juice cocktail |
3 (1 ounce) envelopes unflavored gelatin |
1/3 cup kirsch |
2 teaspoons grated orange rind |
1 pinch salt |
10 ounces frozen raspberries, thawed |
12 ounces seedless raspberry preserves |
1/4 cup kirsch |
Directions:
1. rinse the cranberries, discarding any stems and blemished berries.(you can use a 12 oz bag frozen, thawed).
2. transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.
3. bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.
4. in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften - about 5 minutes.
5. stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.
6. transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.
7. in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.
8. fold the whipped cream into the slightly thickened gelatin mixture -
9. pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.
10. chill until firm - about 4 hours or overnight.
11. to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds - stir in the preserves and kirsch, mix well.
12. cover and refrigerate.
13. when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen - and invert onto a serving platter.
14. serve with a lilttle raspberry spooned over each serving.
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