Recipe for raspberry Mousse

Raspberry Mousse

Ingredients

.....2 (10 ounce) packages frozen raspberries, thawed
.....2 envelopes unflavored gelatin
.....Sugar
.....1 teaspoon lemon juice
.....Dash salt
.....4 egg whites, at room temperature
.....2 cups heavy cream

Preparation

In covered blender container at low speed, blend raspberries until smooth; strain into medium saucepan; discard seeds. Sprinkle gelatin evenly over liquid; cook over low heat; stirring until dissolved. Remove from heat; stir in 1/4 cup sugar, lemon juice and salt. Chill, stirring occasionally, until mixture mounds when dropped from a spoon, about 20 minutes.

In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup sugar; beat until sugar is completely dissolved. (Whites should stand in stiff peaks.) With rubber spatula, gently fold raspberry mixture into beaten whites. Wash beaters.

In small bowl, with mixer at medium speed, beat 1 1/2 cups cream until soft peaks form. With rubber spatula, gently fold into raspberry mixture; pour into 2 quart serving bowl or 10 dessert dishes. Refrigerate until set, at least 4 hours.

In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream with 1 tablespoon sugar until soft peaks form; use to garnish mousse.

Yield: Makes 10 servings