Living in the raspberry capital of Canada, it would be a shame not to post something with raspberries at this time. Enjoy a taste of summer!
Ingredients:
Sauce
- 3 cups raspberries (can be frozen)
- 1/3 cup raspberry jam
- 1/3 cup sugar
Mousse
- 1 cup milk
- 4 egg yolks
- 1/3 cup sugar
- pinch salt
- 1 pouch unflavored gelatin (1 Tbsp) sprinkled over 2 Tbsp water to soften
- 1 tsp vanilla
- 3/4 cup whipping cream
Method:
- Bring berries, jam and sugar to a boil and simmer for 5 minutes. Set aside about 1/2 cup. Pour the rest through a sieve to remove seeds.
- In another saucepan, heat milk.
- Meanwhile, in a small mixing bowl, beat eggs, sugar and salt until light and fluffy. Starting with a few Tablespoons at a time, slowly whisk hot milk into the egg mixture.
- Return to saucepan, and over low-med heat, stir until it thickens, removing from heat just before it comes to boil.
- Stir in vanilla and softened gelatin until it dissolves. Strain custard.
- Stir strained raspberry mixture into custard. Cool in fridge,stirring in between until it begins to thicken. About 1 hour.
- Whip cream until stiff and fold into raspberry mousse. Pour into desired serving dishes and refrigerate several hours, until set. Use 1/2 cup raspberry sauce, previously set aside for topping. Serves 4 - 6
