raspberry mousse with apricot sauce

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Photo: thisvegetarian.com

Prep Time:
30 minutes
Cooking Time:
10 minutes
Servings:
6


  • For the raspberry mousse with apricot sauce:
  •  Tags for<b>raspberry mousse with apricot sauce
  • Tags for raspberry mousse with apricot sauce
  • main ingredients:
  • raspberry Pageturner Cookbook
  • eggs Pageturner Cookbook
  • cream Pageturner Cookbook
  • apricot Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    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

    Directions

    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.

    Country cuisine Ecookbook(s) showing the recipe raspberry mousse with apricot sauce:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3
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