This recipe was originally a Blackberry Mousse from the Silver Palate.

Raspberry-Tangerine Mousse


Dissolve gelatin in cold water until it sets (5 min. or so.) It should form hardish lumps. Add the juice, tangerine rind, and berries. Bring to a boil, stirring constantly. This should dissolve the gelatin. Let cool to room temperature.

Beat the egg yolks with the sugar until pale yellow. Beat in Mandarin Liquor. Cook this mixture in a double boiler over simmering water. Stir constantly. When it thickens slightly (it should be hot to the touch,) remove from heat and let cool to room temperature.

Mix together berry and egg mixtures. Whip heavy cream to soft peaks and fold into red goop. Mix thoroughly, but gently. Chill either in serving bowl or individual dessert glasses. Garnish with a few berries reserved from original supply or with a favorite fruit, whipped cream, or chocolate.

Serves 10-12 at least.

Jeff Goldsmith,, April 25, 1996