Thursday, August 04, 2005

Recipe: Frozen Raspberry Mousse Ring with Fresh Summer Berries and Raspberry Coulis

In this oppressive summer heat, thoughts turn to chilled fruity desserts that cool the body and refresh the palate. This is a great, and easy to make alternative to ice cream. It goes over very well at a dinner party, and can be accented with whatever fruits are fresh.

Frozen Raspberry Mousse Ring with Fresh Summer Berries and Raspberry Coulis

3 cups frozen raspberries
2 cups fresh summer berries, mixed
3 tablespoons confectioner's sugar
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 1/2 teaspoons lemon juice
1 cup whipping cream
1 teaspoon Kirsch, or raspberry flavored liqueur
Mint leaves, to decorate

1. Put the raspberries in a food processor fitted with a metal blade and process until smooth, then press through a sieve. Or, simply work the raspberries through the fine blade of a food mill. 2. Pour a third of the puree into a small bowl, stir in the confectioner's sugar, then cover and chill. Reserve the remaining puree for the mousse.
3. Half-fill a medium saucepan with hot water and set over low heat. (Do not allow the water to boil). Combine the egg whites, cream of tartar, sugar and lemon juice in a heatproof bowl that just fits into the pan without toucing the water. Using an electric mixer, beat at medium high speed until the beaters leave tracks on the base of the bowl, then beat at high speed for about 7 minutes until the mixture is very thick and forms stiff peaks.
4. Remove the bowl from the pan and continue beating the egg white mixture for 2-3 minutes more until it is cool. Fold in the reserved raspberry puree.
5. Whip the cream until it forms soft peaks and fold gently into the raspberry mixture with the liqueur. Spoon into a 6 cup ring mold, then cover and freeze for at least 4 hours or overnight.
6. To unmold, dip the mold in warm water for about 5 seconds and wipe the base. Invert a serving plate over the mold, and holding it tightly against the mold, turn over together, then lift off the mold.
7. If you wish, fill the center of the mousse with raspberries or other fresh summer fruits, decorate with mint leaves and serve with the sweetened raspberry puree.

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