Focus on food: January 29, 2008

Red Berry Mousse

“ Class: An Intimate Valentine's Soiree by Chef: Sally Myers”

Ingredients:
• 1 envelope unflavored gelatin
• 2 tablespoons cold water
• juice of 1 lemon
• grated zest of 1 lemon
• 1 10 oz bag frozen raspberries, thawed
• 1 10 oz bag frozen strawberries, thawed
• 2 tablespoons Creme de cassis or Raspberry liquor
• 2 egg yolks
• 1/2 cup sugar
• 2 cups heavy cream

Method of Preparation:

• Combine the gelatin and water in a small sauce pan and set aside to soak for 5 minutes. Stir the lemon juice into the softened gelatin. Then add the zest, raspberries, strawberries, and liquor.

• Bring gently to a boil, stirring frequently, then set aside to cool to room temperature. Combine egg yolks and sugar in a small bowl and beat until pale yellow.

• Transfer the mixture to a double boiler and cook over simmering water, whisking, until hot and slightly thickened, 10 to 15 minutes. Set aside custard to cool. Fold the berry mixture thoroughly into the cooled custard.

• Whip the cream with an electric mixer until it forms soft peaks, and gently fold into the mixture. Scoop the mousse into a glass bowl or large individual wine glasses and refrigerate until set.

• Makes 6 portions.