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Raspberry Mousse
Yield: 8 servings

3 c fresh raspberries or 30 oz frozen, thawed, and drained (liquid reserved)
1/2 c sugar
3 tb water, cold
1 tb light corn syrup
3 egg whites
juice of 1/2 lemon
2 c whipping cream

Choose a few perfect raspberries for garnish and set aside. Puree
remaining raspberries in processor or blender until very smooth.
Transfer 2 tablespoons of puree, with seeds, to measuring cup.
Strain remaining puree into mixing bowl, eliminating all seeds.
Add enough strained puree to the 2 tablespoons to measure 1/2 cup.
Set aside. Chill remaining strained puree, which will be used as
sauce.

In a small heavy saucepan combine sugar, water, and corn syrup.
Bring slowly to boil over medium heat, stirring occasionally and
brushing down any sugar crystals from sides of pan with brush dipped
in cold water. Raise heat slightly and cook until temperature of
syrup reaches 240 F (soft ball stage). While syrup is cooking,
beat 3 egg whites in a mixer until stiff. As soon as syrup reaches
240 F, lower mixer speed to slow and pour hot syrup onto beaten
whites, in a very thing stream. When all of the syrup has been
incorporated, raise a mixer speed and beat meringue until cool.

Stir together the 1/2 cup reserved raspberry puree and lemon juice
and fold into the meringue until nearly blended. Whip cream until
stiff and fold into the meringue until blended. Do not overmix.

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