*  Exported from  MasterCook II  *
                             Raspberry Mousse*
 Recipe By     : Bon Appetit Magazine 1985
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts And Sweets
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Cups          Fresh Raspberries -- or
   30      Ounces        Frozen Raspberries -- thawed and drained
                          -- liquid reserved
      1/2  Cup           Sugar
    3      Tablespoons   Cold Water
    1      Tablespoon    Light Corn Syrup
    3                    Egg Whites
      1/2                Lemon
    2      Cups          Whipping Cream
 For Mousse:
 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.
 Source:  New York’s Master Chefs, Bon Appetit Magazine :  Written by Richard
 Sax, Photographs by Nancy McFarland :  The Knapp Press, Los Angeles, 1985 
  Chef:   Andre Soltner, Lutece Restaurant, New York
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