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.