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Red Raspberry Mousse

Red Raspberry Mousse


  • 1 (10 ounce) package frozen raspberries
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1 egg white
  • 1/4 cup sugar


  1. Prepare 4 (6 ounce) ramekins by lining bottom of ramekins with rounds of wax paper or parchment paper. Cut 4 (10-inch long) strips of wax paper or parchment slightly higher than ramekin and line sides of ramekins overlapping ends.
  2. Place raspberries in a food processor and process until smooth. Add lemon juice.
  3. N a large bowl beat cream until stiff peaks form. Fold in raspberry mixture.
  4. Beat egg white until stiff peaks form. Sprinkle sugar over egg white and continue beating until sugar is dissolved. Fold into raspberry mixture.

Recipe and photo credit (used with permission): Oregon Raspberry & Blackberry Commission

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