MOUSSE　FRAMBOISE Raspberry Mousse II

June 27, 2007 French style classic raspberry mousse, made with beaten egg yolks, raspberries and cream. If available, try using raspberry liqueur. If not, you can substitute with orange or cherry liqueur. To decorate, thinly spread raspberry jam over the surface of the frozen mousse, remove from the ring, then place a raspberry on top.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Combine sugar and water in a saucepan. Place it over heat and bring it to a boil. In a bowl, cream egg yolks while making the syrup. While beating the egg yolks, pour in the hot syrup, a little at a time, and continue beating until the mixture has cooled to room temperature. (Photo #1) Beat cream until it starts to thicken. It should be runny enough to drip from the whisk. (Photo #2) Combine raspberry puree and liqueur in a saucepan and place it over heat. When the mixture becomes lukewarm, remove from the heat, add soaked gelatin and stir until dissolved. Pour in the egg yolk mixture (Step #2) and mix. (Photo #3) Add a little whipped cream to #5 and blend. Then pour in the mixture to the remaining whipped cream and blend well. Pour in the mixture to mousse rings up to the rim, then smooth the surfaces. Refrigerate until firm. (Photo #4) While still frozen, thinly spread jam over the surfaces. Remove from the rings and let stand to thaw. Servings per Recipe Calories per Serving Ready In 6  six 5.5cm mousse rings  0kcal 120 minutes egg yolk 50g  sugar 70g  water 40g  frozen raspberries 150g  gelatin 9g  orange liqueur 20g  whipping cream 200g  jam   【Preparation】 - Puree frozen raspberries in a blender. - Soak gelatin in 36g - 45g of water.