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Frozen Cranberry Mousse

American.foodie's picture
Frozen Cranberry Mousse is one of the best dessert recipes you can think of. Prepare the recipe easily and let us know after you fully enjoy the recipe.
Ingredients
  Egg yolks 8
  Cranberry juice 1 Cup (16 tbs) (Bottled Otherwise Use Juice From Drained Cranberries Plus Enough Bottled Juice To Make 1 Cup)
  Canned whole cranberries/4 cups freshly cooked cranberries, cooled and drained 32 Ounce, drained (Two 16 Ounce Ones, About 4 Cups)
  Grenadine 1 Tablespoon
  Egg whites 4
  Sugar 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs), chilled
Directions

Beat the egg yolks with a whisk or a rotary or electric beater until they are thick and lemon yellow, then beat in the cranberry juice.
Transfer the mixture to a small saucepan and cook over moderate heat, stirring constantly until it thickens enough to coat the spoon heavily.
Under no circumstances allow this to boil or the eggs will curdle.
Stir in the cranberries and grenadine, and pour into a bowl.
Chill in the refrigerator for about 1/2 hour until it thickens slightly.
Beat the egg whites until they foam, then gradually beat in the sugar.
Continue to beat until the whites form unwavering peaks on the beater when it is lifted out of the bowl.
In another bowl whip the chilled cream until it holds its shape softly.
With a rubber spatula, fold the cream gently but thoroughly into the thickened cranberry mixture, then fold in the egg whites, folding until streaks of white no longer show.
Pour into refrigerator trays, or a 2-quart decorative mold or souffle dish.
Cover with foil and freeze until firm.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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