Raspberry Mousse

Name: Raspberry Mousse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 2 egg yolks; 2 larges eggs; 1 envelope unflavored gelatin; 177 milliliters granulated sugar; 1 Tbsp lemon juice; 59 milliliters powdered sugar; 340 grams packages fresh raspberries; 1 Tbsp raspberry liqueur; 1 Tbsp cold water; 355 milliliters whipping cream

Raspberry Mousse is a gluten free dessert. This recipe makes 10 servings with 242 calories, 3g of protein, and 15g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of raspberry liqueur, granulated sugar, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Process raspberries in a blender or food processor until smooth.

Ingredients you will need

Raspberries

Equipment you will use

Food Processor

Blender

Pour through a wire-mesh strainer into a bowl, discarding seeds; set aside. (Pulp and liquid should equal about 1 1/2 cups.)

Ingredients you will need

Seeds

Equipment you will use

Sieve

Bowl

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

Ingredients you will need

Lemon Juice

Gelatin

Water

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 16

Ingredients you will need

Granulated Sugar

Raspberry Puree

Egg Yolk

Water

Egg

Equipment you will use

Double Boiler

Whisk

Frying Pan

Remove pan from heat.

Equipment you will use

Frying Pan

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

Ingredients you will need

Raspberry Puree

Gelatin

Equipment you will use

Whisk

Frying Pan

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

Ingredients you will need

Raspberry Liqueur

Raspberry Puree

Egg Whites

Equipment you will use

Whisk

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in raspberry mixture.

Ingredients you will need

Powdered Sugar

Whipping Cream

Raspberries

Pour into a lightly greased 6-cup mold; cover and chill 8 hours or until firm. Unmold onto a serving dish.

*1 (10-ounce) package frozen raspberries, thawed, may be substituted.

Ingredients you will need

Raspberries

Equipment

Ingredients

Servings:

egg yolks 2larges

eggs 1envelope

unflavored gelatin 177milliliters

granulated sugar 1Tbsp

lemon juice 59milliliters

powdered sugar 340grams

packages fresh raspberries 1Tbsp

raspberry liqueur 1Tbsp

cold water 355milliliters

whipping cream

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.