Ingredients
- 2 egg yolks
- 2 egg whites
- 5/8 cream gelatin mixture (into)
- 1/2 double boiler until they lighten in color
- 3/8 whipped cream (garnish)
- 3 c whipping cream
- 10 oz raspberries (frozen)
- 6 oz cranberry juice (frozen)
- 4 oz juice mixture
- 1/2 c sugar
- 1/2 cup sugar in stainless steel bowl over water bath (hot)
- 4 tb sugar
- 4 tbsp sugar
- 2 packages gelatin (unflavored)
Serves 6-8. Origin: The Ultimate MOUSSE cookbook, Jack Stone and Janet Cassidy. Shared by: Sharon Stevens, courtesy of Lawrence Kellie.
