Raspberry Mousse

Ingredients
2 - 6 oz pkgs fresh raspberries (or 1 - 10 oz pkg of frozen berries)
1 Tablespoon lemon juice
1 Tablespoon cold water
1 envelope unflavored gelatin
3/4 cup granulated sugar
2 large eggs, plus 2 additional egg yolks
1 Tablespoon raspberry liqueur
1-1/2 cups whipping cream
1/4 cup powdered sugar

Preparation
Process berries in a blender or food processor until smooth. Pour through a wire-mesh strainer into a bowl, discarding seeds; set aside. (Pulp and liquid should equal about 1-1/2 cups.)

Stir together lemon juice and 1 tablespoon cold water; sprinkle gelatin over lemon juice mixture. Stir and let stand 1 minute; set aside.

Whisk together 1 cup raspberry puree, granulated sugar, eggs, and egg yolks in top of a double boiler. Bring water to a slight boil in bottom pan; reduce heat to low, and cook, whisking constantly, 20 minutes or until mixture thickens and reaches 160°. Remove pan from heat.

Whisk gelatin mixture into raspberry puree mixture in pan, whisking constantly, 1 minute and 30 seconds or until blended.

Whisk in remaining 1/2 cup raspberry puree and raspberry liqueur; chill 30 minutes or until consistency of unbeaten egg white.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in raspberry mixture. Pour into a lightly greased 6-cup mold; cover and chill 8 hours or until firm. Unmold onto a serving dish.
Yield
Makes 8 to 10 servings

From: Beth Vietze