Raspberry Mouse

By á-31949

Ingredients

• 2 Tbl raspberry wine, a fruity red wine or water
• 1 envelope unflavored powdered gelatin
• 2 eggs
• 1/4 cup sugar
• 10 oz frozen raspberries, thawed
• 2 Tbl orange juice
• 1 cup cream

Preparation

Step 1

1. Separate the eggs, so that you have two yolks and two whites.
2. Measure out 2 Tbl of sugar from 1/2 cup and set aside.
3. Puree the raspberries and orange juice in a blender.
4. Strain the seeds and place in a bowl.
5. Heat about one inch of water in a medium size pot.
6. Bring to simmer.
7. Place wine and gelatin in a stainless steel bowl.
8. Hold the bowl over the simmering water and stir until gelatin is dissolved.
9. Set aside.
10. Place bowl of raspberry puree over the simmering water until warm to the touch.
11. Stir in gelatin mixture. Set aside.
12. Place the egg yolks and large portion of sugar in a mixer bowl.
13. Warm over simmering water until warm to the touch,
14. Place on mixer and beat with a whisk until light in color and fluffier.
15. Add raspberry puree to the egg yolk mixture, using a low speed.
16. Place the egg whites into a separate mixing bowl.
17. Warm over simmering water until warm to the touch.
18. Turn off heat under the pot of water.
19. Place on mixer and beat with a whisk until the whites get frothy.
20. Add the 2 Tbl of sugar and continue beating to a stiff peak.
21. Fold into egg mixture.
22. Whip cream until fluffy.
23. Fold into egg mixture.
24. Cover and refrigerate for at least four hours.