Mousse aux Framboises

Mousse aux Framboises (mooss oh frahm-bwahz) is a delectable cold raspberry cream mousse. Serve with whipped cream for an extra-special dessert.

1 teaspoon vegetable oil

2 oz. castor sugar

2 fl. oz. fresh orange juice

1 lb. fresh raspberries

12 fl. oz. double cream

4 eggs, separated

½ oz. gelatine dissolved in

4 tablespoons warm water

With the teaspoon of oil, grease a 3-pint mould or souffle dish. Set aside.

In a medium-sized saucepan, dissolve the sugar in the orange juice over low heat, stirring occasionally. Increase the heat to high and boil the mixture for 1 minute.

Reduce the heat to low and add the raspberries to the pan, stirring to coat them thoroughly with the’syrup. Cover the pan and simmer for 10 minutes, stirring occasionally, or until the rasp-berries are beginning to pulp.

Remove the pan from the heat. Pour the mixture into a fine wire strainer held over a medium-sized mixing bowl. Using the back of a wooden spoon, rub the raspberries through the strainer, until only a dry pulp is left. Discard the pulp in the strainer. Set the puree aside.

In a medium-sized heatproof mixing bowl, beat the cream and egg yolks together with a wire whisk or rotary beater.

Place the bowl in a pan half-filled with hot water and set the pan over low heat. Cook the custard, whisking constantly, until it is thick and smooth. Do not allow the custard to boil or the eggs will scramble.

Remove the pan from the heat. Lift the bowl out of the pan. Beat the custard into the raspberry puree. Beat in the dissolved gelatine and set the mixture aside to cool to room temperature, stirring occasionally.

Meanwhile, in a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

Using a metal spoon, carefully fold the egg whites into the raspberry mixture.’

Pour the mixture into the prepared mould or dish and place it in the refriger-ator to chill for 4 hours, or until the mousse has completely set.

Remove the mousse from the refriger-ator. Run a sharp knife around the edge of the mousse and quickly dip the bottom of the mould or dish in boiling water.

Place a serving dish, inverted, over the mould or dish and reverse the two, giving a sharp shake. The mousse should slide our easily Serve at once.

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