Monday, October 20, 2014

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.)

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