Frozen Raspberry Mousse

Ingredients

6 cup raspberries
1 teaspoon gelatin
1/3 cup whippedcream
2 tablespoon orange juice
2/3 cup icing sugar

For Garnishing
4 sprigs mint leaves
2 cup mixed berries

For The Main Dish
4 egg whites

How to make

Step 1
Pace a small mixing bowl in the freezer to chill for the mousse. Puree raspberries in a food processor until smooth. Pass through a fine sieve in a large bowl to discard the seeds.

Step 2
Measure 1 cup raspberry puree, whisk in icing sugar or confectioners' sugar, cover and set aside in the refrigerator as the sauce

Step 3
Place orange juice in a small saucepan then sprinkle in the unflavoured gelatin. Let it soften for about a minute constantly stirring over low flame until the gelatin completely dissolves. Let it stand for 5 minutes.

Step 4
Meanwhile, beat the reconstituted egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually add in the icing sugar while constantly beating until the meringue is stiff and glossy.

Step 5
Beat the cream in the chilled bowl (see first step) until soft peaks form. Add the melted gelatin to the remaining raspberry puree and whisk until it's completely blended.

Step 6
Set the bowl over a bowl of ice water and stir for about 5 to 10 minutes just until the mixture starts to thicken slightly. Add one fourth of the meringue to the raspberry puree and whisk until blended.

Step 7
Using a whisk, fold in the remaining meringue then fold in the whipped cream. Scrape the mousse into a 6-cup metal bowl (or other decorative mould). Cover it with a plastic wrap and foil. Freeze until firm, at least for 6 hours.

Step 8
To serve, fill a bowl or basin (large enough to hold the mold comfortably) with very hot water. Run a knife around the edges of the mold. Quickly dip the molud in hot water then invert a serving platter over the top. Grasping the mold and platter, jerk downward several times.

Step 9
If the mousse does not release, dip in hot water again and repeat. Cut the mousse into wedges or slices. Serve with the reserved raspberry sauce and garnish each serving with a scattering of mixed berries and a mint sprig.