Raspberry Mousse

Ingredients

Directions:

• Drain raspberries and reserve syrup.
• Force the raspberries through a wire mesh strainer. You should have about 1 cup of puree. Reserve.
• Soften gelatin in 1/2 cup of the raspberry syrup. Set remaining syrup aside.
• Heat gelatin mixture over a very low heat, stirring constantly, until gelatin is dissolved.
• Using a mixer, beat the egg yolks until creamy.
• Slowly add the sugar and beat until thick and lemon colored.
• Add the raspberry puree and mix.
• With the mixer on low, add the gelatin in a slow stream. Add the liqueur and beat together.
• Whip 1 cup of the cream until slightly thickened, then fold into the raspberry mixture.
• Add the egg whites to a bowl and with a wire whisk beat until frothy. Add the cream of tartar and salt. Beat just until firm and stiff peaks form.
• Gently fold in the egg whites to the raspberry mixture.
• Carefully spoon the raspberry mixture into a 1 and 1/2 quart souffle’ dish and chill for several hours until firm.
• When ready to serve, whip remaining 1/2 cup cream along with 2 tbs of sugar and beat until stiff. Spread over the top of the souffle.
• Decorate with fresh raspberry’s and mint leaves
• The leftover raspberry syrup can be used as a sauce to spoon over individual servings.