Raspberry Mousse

Ingredients

15 oz (425 g) package frozen raspberries in syrup, thawed
1 tbsp (15 mL) envelope unflavoured gelatin
6 egg yolks
1/2 cup (125 mL) granulated sugar
1 tnsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest, finely grated
1 cup (250 mL) whipping cream (see note below)
6 egg whites, room temperature
1/2 cup (125 mL) sugar
3 tbsp (50 mL) flaked coconut, toasted for garnish
fresh raspberries, for garnish

Directions

Drain raspberries, reserving syrup in small bowl. Set raspberries aside. Sprinkle gelatin over syrup and let stand for 1 minute, then stir.

Combine next 4 ingredients in top of double boiler or in large heatproof bowl over medium saucepan of simmering (not boiling) water. Do not allow bottom of bowl to touch water. Beat constantly for 5 minutes. Add gelatin mixture. Beat constantly for about 5 minutes to prevent eggs from curdling, until gelatin is dissolved and mixture coats back of metal spoon. Add raspberries and stir. Remove from heat and let stand for about 20 minutes, stirring occasionally, until starting to thicken.

Beat whipping cream in separate bowl until stiff peaks form. Fold into raspberry mixture.

Beat egg whites in medium bowl until soft peaks form. Add second amount of sugar, 1 tbsp (15 mL), at a time while beating, until stiff peaks form and sugar is dissolved. Fold into raspberry mixture until no white streaks remain.

Divide and spoon mousse into 8 tall dessert glasses. Chill for at least 4 hours. Just before serving, garnish with coconut and fresh raspberries.

Note

2 cups (500 mL) frozen whipped topping, thawed, may be substituted for the whipped cream. Mousse will be slightly sweeter.

Makes: 8 servings

Preparation: 45 minutes

Cooking: 10 minutes

Chilling: 4 hours

Nutrients per serving:

Calories: 312
Protein: 6 g
Carbohydrate: 42 g
Fat: 14 g