|
 |
Raspberry Mousse
Yield: 48 (8 oz.) or 64 (6 oz.) servings
|
| Ingredients |
Lb. |
Oz. |
Method |
| Unflavored gelatin |
- |
2 |
Combine in large saucepan. |
| Granular sugar substitute* |
- |
4.2 |
- |
| Water |
3
|
- |
Stir in; let stand 1 minute. |
| Fresh raspberries |
3 |
2 |
Mash or purée. |
| Frozen (thawed) or refrigerated liquid egg yolks |
1 |
7 |
Beat on high speed 3 minutes. |
| Frozen (thawed) or refrigerated liquid egg whites |
2 |
5 |
Beat on high speed until foamy. |
| Cream of tartar |
- |
.25 |
Add to whites; beat until soft peaks form. |
| Granular sugar substitute* |
- |
1.4 |
- |
| Heavy whipping cream |
4 |
- |
Whip; chill. |
| Total approximate weight |
14 lb. |
5.85 oz. |
|
*Maltodextrin and sucralose blend (Splenda®).
Instructions
Lightly spray-coat 48 (8 oz.) or 64 (6 oz.) molds/ramekins. Cook gelatin mixture over low heat just until gelatin dissolves completely. Remove from heat, blend in berries. Blend 1 cup berry-gelatin mixture into yolks, then blend yolk mixture into remaining gelatin. Chill 30-45 minutes until slightly thickened, stirring occasionally. Fold whipped cream into chilled gelatin mixture. Fold egg whites into gelatin. Portion into individual molds/ramekins. Chill several hours or overnight before serving.
Nutrient information per serving of 1/48 formula: 201 calories, 6g protein, 5g carbohydrate, 18g total fat, 198mg cholesterol, 60mg sodium, 144mg potassium.
|
|
