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)
- 700 ml whipping cream
- 300 gr raspberries (frozen)
- 170 ml cranberry juice (frozen)
- 110 ml juice mixture
- 100 gr sugar
- 120 ml sugar in stainless steel bowl over water bath (hot)
- 50 gr sugar
- 50 gr 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.
