Frozen Cranberry Mousse
from Entertaining Ideas from Williamsburg
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Frozen Cranberry Mousse continued.
Cook cranberries in the water with 1/3 cup of the sugar and the orange peel for five minutes or until the berries begin to burst. Drain the cranberries and puree them in a food processor, then press the mixture through a sieve. Beat the eggs until light and fluffy. Gradually beat in the rest of the sugar. Combine the eggs with the strained cranberry mixture, vanilla, and salt. Whip the cream until stiff. Fold the cranberry mixture into the cream. Freeze until firm. Remove from the freezer a few minutes before serving. Pour 1 tsp of cranberry liqueur over each serving. Makes 8 servings.
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