Rosy Raspberry Mousse

Ingredients

• 2 pkg 10-oz each frozen raspberries, thawed
• 1 envelope unflavored gelatin
• ⅓ cup orange juice
• ¼ cup sugar
• 2 tbsp Triple Sec or other orange-flavored liqueur
• 2 egg whites, stiffly beaten
• 1½ cup whipping cream, whipped
• additional whipped cream, for garnish
• sprigs of fresh mint

Method

1. Drain the raspberries, reserving the juice. Add enough water to make 1 cup. Process the raspberries in a food mill or electric blender. Strain the raspberries and discard the seeds.
2. Soften the gelatin in the orange juice. Combine the raspberry juice, pulp, gelatin mixture and sugar in a saucepan; bring to a boil, stirring constantly. Remove from the heat and cool.
3. Stir the liqueur into the mixture; chill until the consistency of unbeaten egg white.
4. Fold the egg whites and whipped cream into the raspberry mixture. Spoon into a lightly oiled 6-cup mold; chill until firm. Unmold onto a serving platter. Pipe with additional cream; garnish with sprigs of mint.

Notes

Serves 10.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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