Recipe
RASPBERRY MOUSSE WITH APRICOT SAUCE
Serves: 6
Preparation time: 30 minutes If they like it, it serves 6 otherwise
Cooking time:
10 minutes
Totaltime: 40 minutes
Ingredients
- 6 egg yolks
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespon framboise liqueur (raspberry eau de vie)
- 8 ounces creme fraiche or sour cream
- 30 ounce can apricots in syrup
- 1 1/2 pints raspberries
Preparation
-
Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.
main ingredients:
type of dish:
dessert
cuisine:
France
specific recipes:
quick-and-easy
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Raspberry triple crown
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Lime mousse
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Pan-seared cod fillets in white wine and tamato basil sauce
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Chocolate raspberry ice-cream cake
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