*  Exported from  MasterCook  *
                              RASPBERRY MOUSSE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Raspberries, fresh OR
   30       oz           Raspberries, frozen,
                         -- thawed, and drained
                         -- (liquid reserved)
      1/2   c            Sugar
    3       tb           Water, cold
    1       tb           Syrup, corn, light
    3                    Egg whites
      1/2                Lemon, juice of
    2       c            Cream, whipping
        Choose a few perfect raspberries for garnish and set aside. Puree
   remaining raspberries in processor or blender until very smooth. Transfer 2
   tablespoons of puree, with seeds, to measuring cup.  Strain remaining puree
   into mixing bowl, eliminating all seeds.  Add enough strained puree to the
   2 tablespoons to measure 1/2 cup.  Set aside. Chill remaining strained
   puree, which will be used as sauce.
        In a small heavy saucepan combine sugar, water, and corn syrup. Bring
   slowly to boil over medium heat, stirring occasionally and brushing down
   any sugar crystals from sides of pan with brush dipped in cold water. Raise
   heat slightly and cook until temperature of syrup reaches 240 F (soft ball
   stage).  While syrup is cooking, beat 3 egg whites in a mixer until stiff.
   As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot
   syrup onto beaten whites, in a very thing stream. When all of the syrup has
   been incorporated, raise a mixer speed and beat meringue until cool.
        Stir together the 1/2 cup reserved raspberry puree and lemon juice and
   fold into the meringue until nearly blended.  Whip cream until stiff and
   fold into the meringue until blended.  DO NOT OVERMIX.
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