Frozen Raspberry Mousse is a tasty way to keep your cool when the temperature rises. Make it ahead of time and store in the freezer until you’re ready to serve. Top with in-season raspberries and fresh whipped cream and your guests will be delighted.
Lightly butter the base of a 9-inch (2.5 L) springform pan; set aside. In medium bowl, combine Oreo crumbs and butter until moistened. Press evenly and firmly in bottom of pan. Place in freezer.In food processor, purée raspberries until smooth. Place purée in a fine-mesh sieve and press firmly to push raspberries through. Reserve purée; discard seeds.
In heatproof bowl, whisk together egg yolks, 1/2 cup (125 mL) sugar, lemon rind and lemon juice. Place over simmering water and cook, whisking constantly, until translucent and thick enough to coat the back of a spoon, about 5 to 8 minutes. Remove from heat. Whisk raspberry purée into egg mixture, cover loosely and refrigerate until cold, about 30 minutes.
In a clean medium bowl, using an electric mixer, beat egg whites, salt and cream of tartar until foamy; beat in remaining 1/4 cup (50 mL) sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Gently fold egg whites into raspberry mixture.
In a separate bowl, using electric mixer, whip cream until firm peaks form. Fold into raspberry mixture. Spread filling over crust. Cover with foil and freeze for at least 8 hours or overnight. Thirty minutes before serving, remove springform ring and place mousse on large plate. Place in refrigerator to soften before cutting into wedges.
Egg Farmers of Ontario represents the approximately 440 egg farmers and pullet growers in Ontario. It is an independent, self-governing organization funded entirely by egg and pullet farmers. – CNW