Chilled Raspberry Mousse
By Jenny Jones

Three 6 oz containers of raspberries
1 1/3 cups plus 2 tbsp sugar, divided
2 envelopes unflavored gelatin
2 1/2 cups heavy cream, divided
1/4 cup confectioners sugar
2 egg yolks
1 tsp vanilla
** Blueberries and cookies for garnish**

In medium saucepan place raspberries, 1/3 cup sugar, and 1/4 cup water.  Stir over medium heat until sugar dissolves and raspberries soften.  Place mixture in blender and puree.  Strain into large bowl, discarding seeds.  Sprinkle gelatin over 1/2 cup cold water in small saucepan, let stand 1 minute to soften.  Stir over low heat until gelatin dissolves (about 1 minute)  Remove from heat.  Stir gelatin into raspberry mixture.  Refrigerate until mixture  forms mounds when dropped from a spoon, 45-60 minutes.  In a well chilled medium bowl, beat 1 1/2 cups heavy cream and confectioner's sugar until soft peaks form.  Fold whipped cream into raspberry mix.  Divide into ramekins, cover and refrigerate 2 hours or until well chilled.  In a small bowl, whisk together egg yolks and remaining sugar.  Heat remaining cream in a medium saucepan until bubbles appear around edges.  Slowly whisk 1/2 cup cream into egg yolk mix.  Return this mix to saucepan, add vanilla, and stir constantly until mixture thickens and can coat the back of a spoon.  Strain mix; let cool completely.  Cover and refrigerate 1-2  hours.  To serve, unmold mousse onto dessert plates and garnish with vanilla sauce, blueberries and cookies.