Raspberry Mousse (1962)

• 2 cups fresh red raspberries
• 1 cup milk
• 4 egg yolks, slightly beaten
• 1 tbspn red maraschino cherry syrup
• 1/2 tspn vanilla
• 2 cup heavy cream, whipped
• 4 egg whites
• Sauce of crushed, sweetened raspberries
• Whipped cream and raspberries for garnish

In the top of a double boiler, combine milk with egg yolks and sugar. Cook over hot water, stirring constantly until the custard coats a spoon.  Remove from heat. Blend in vanilla and maraschino cherry syrup. Chill thoroughly.

Rub raspberries through a wire strainer.  Fold in whipped cream.  Beat egg whites until stiff but not dry, and fold in.

Turn into serving bowl.  Chill at least 4 hours.  Serve with a garnish of whipped cream, red raspberries, and an additional sauce of crushed and sweetened raspberries. Serves 10.

(Origin - "The Dinner Party Cook Book," a Sunset Book by the Sunset Editorial Staff, 1962.)