🫙 From the Spice Rack
Raspberry Mousse
3 c Raspberries, fresh OR 30 oz Raspberries, frozen, -- thawed, and drained -- (liquid reserved) 1/2 c Sugar 3 tb Water, cold 1 tb Syrup, corn, light 3 Egg whites 1/2 Lemon, juice ...
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Ingredients7 items
Ingredients
- 3cup raspberries, fresh or
- 30ozraspberries, frozen,
- 3tbsp water, cold
- 1tbsp syrup, corn, light
- 3egg whites
- 1/2lemon, juice of
- 2cup cream, whipping
Directions
- 1
3 c Raspberries, fresh OR 30 oz Raspberries, frozen, -- thawed, and drained -- (liquid reserved) 1/2 c Sugar 3 tb Water, cold 1 tb Syrup, co
- 2
Puree remaining raspberries in processor or blender until very smooth
- 3
Transfer 2 tablespoons of puree, with seeds, to measuring cup
- 4
Strain remaining puree into mixing bowl, eliminating all seeds
- 5
Add enough strained puree to the 2 tablespoons to measure 1/2 cup
- 6
Set aside
- 7
Chill remaining strained puree, which will be used as sauce
- 8
In a small heavy saucepan combine sugar, water, and corn syrup