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What You Need:
(To make about 2 quarts)
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8 egg yolks
1 cup bottled cranberry juice, or juice from drained cranberries plus enough bottled juice to make 1 cup
Two 16-ounce cans whole cranberries (about 4 cups), drained, or 4 cups freshly cooked cranberries, cooled and drained
1 tablespoon grenadine
4 egg whites
½ cup sugar
1 cup heavy cream, chilled
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Translate this recipe:
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| How To Cook: |
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1. 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.
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2. Under no circumstances allow this to boil or the eggs will curdle. Stir in thecranberries and grenadine, and pour into a bowl. Chill in the refrigerator for about ½ hour until it thickens slightly.
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3. 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.
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4. With a rubber spatula, fold the cream gently but thoroughly into the thickenedcranberry mixture, then fold in the egg whites, folding until streaks of white no longer show.
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5. Pour into refrigerator trays, or a 2-quart decorative mold or souffle dish.Cover with foil and freeze until firm. The cranberry mousse may be served in scoops like ice cream, unmolded on a plate, or served directly from a souffle dish.
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