Fresh Rasberry Mousse
From midgelet 15 years ago
- - to make
- Serves 12
a signature dessert of a famous Rhode Island restaurant. Use only clean uncracked eggs for the recipe
Ingredients
- 3 1/2 pints raspberries shopping list
- 10 egg whites, room temperature shopping list
- 1/4 lb superfine sugar or to taste shopping list
- 1/4 tsp cream of tarter shopping list
- 1/2 oz Chambord ( raspberry liquer ) shopping list
- 3 pints heavy cream whipped shopping list
- fresh raspberries for garnish shopping list
How to make it
- Puree berries in processor and strain to remove seeds.
- Beat egg white with cream of tarter till stiff.
- Gradually add sugar to whites while beating.
- Fold raspberries into whipped cream and then fold in egg whites.
- Pour or pipe into dessert glasses.
- Garnish with some fresh raspberries.
- Serve at once or chill
- Yield, 12 , 8 1/2 oz servings
People Who Like This Dish 4
- elgab89 Toronto, CA
- ahmed1 Cairo, EG
- conner909 Whereabouts, Unknown
- gardener61 Woolwich, ME
- debwin Toronto, CA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
Raspberries are just about ripe here now, will have to try this one out!! Thanks!!
gardener61
in Woolwich loved it
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I saved this one to make it soon...Great!!
ahmed1
in Cairo loved it
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So nice! Got my 5!
elgab89
in Toronto loved it
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