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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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RASPBERRY MOUSSE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pillar Estate in Fort Worth, Texas in 1988. Ingredients:
20 ounces frozen raspberries thawed |
1 envelope unflavored gelatin |
1/3 cup orange juice |
1/4 cup granulated sugar |
2 tablespoons orange liqueur |
2 egg whites stiffly beaten |
1-1/2 cups whipping cream whipped |
additional whipped cream |
Directions:
1. Drain raspberries reserving juice then add enough water to juice to make 1 cup.
2. Process raspberries in blender then strain raspberries and discard seeds.
3. Soften gelatin in orange juice.
4. Combine raspberry juice, pulp, gelatin mixture and sugar in saucepan and bring to boil.
5. Stir constantly them remove from heat and cool.
6. Stir liqueur into mixture then chill until consistency of unbeaten egg white.
7. Fold egg whites and whipped cream into raspberry mixture.
8. Spoon into individual serving dishes then chill until firm and garnish with whipped cream.
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