Cranberry Mousse With Raspberry Sauce

Submitted by grandma2969

"this is rose pink in color with a deep red accompanying sauce..it is elegant, serve a large number of people, can be made two days ahead in advance of serving..just the perfect company dessert"

 

• Ready In: 24hrs 5mins
• Ingredients: 10
• Serves: 16

ingredients

• MOUSSE

• 3 cups fresh cranberries
• 2 cups sugar
• 4 cups cranberry juice cocktail
• 3 (1 ounce) envelopes unflavored gelatin
• 1⁄3 cup kirsch
• 2 teaspoons grated orange rind
• 1 pinch salt

• RASPBERRY SAUCE

• 10 ounces frozen raspberries, thawed
• 12 ounces seedless raspberry preserves
• 1⁄4 cup kirsch

directions

1. rinse the cranberries, discarding any stems and blemished berries.(you can use a 12 oz bag frozen, thawed).
2. transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.
3. bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.
4. in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften -- about 5 minutes.
5. stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.
6. transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.
7. in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.
8. fold the whipped cream into the slightly thickened gelatin mixture --
9. pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.
10. chill until firm -- about 4 hours or overnight.
11. to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds -- stir in the preserves and kirsch, mix well.
12. cover and refrigerate.
13. when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen -- and invert onto a serving platter.
14. serve with a lilttle raspberry spooned over each serving.