Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 Leaves of gelatine 450 g (1lb) raspberries
120 g (4oz) icing sugar 300 ml (10 fl oz) cream
50 ml (2 fl oz) water 2 Egg whites
2 Egg yolks

--------------------------GARNISH-------------------------------
Raspberries - slices (optional)
Star fruit (carambola)

To Drink: - Sweet white wine

Level of Difficulty: Fairly easy Preparation Time: 1 hour + setting
time Prepare in Advance: Yes
Soak the gelatine leaves in cold water for 10 mins to soften.

Mix the icing sugar and water in a small saucepan and boil vigorously
for 10 mins. Strain the gelatine leaves and pour in a little of the
hot sugar mixture. Stir well so that the gelatine melts.

Beat the egg yolks in a large bowl. Beating continuously, pour in
the hot sugar mixture in a thin stream over the egg yolks. Work
quickly, otherwise the mixture will become lumpy. Add the dissolved
gelatine, mix thoroughly and set aside to cool.

Pur?e the raspberries in a food processor or by rubbing through a wire
strainer. Whip the cream. Stir the raspberry pur?e and the cream
into the egg mixture. Beat the egg whites to form soft peaks and
fold carefully into the raspberry mousse. Pour the raspberry mousse
into a serving bowl or into separate dessert dishes. Place in the
fridge for several hours or overnight to set.

Garnish just before serving.

Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94

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