Caledonian Cream

Name: Caledonian Cream
Ingredients: 2 ounces Raspberry jam (Originally 5 tolas (approx. 2 oz).); 2 ounces Red currant jelly (Originally 5 tolas (approx. 2 oz).); 2 ounces Powdered sugar (Originally 5 tolas (approx. 2 oz). Sifted.); 2 large Egg whites (Use pasteurized egg whites for safety if desired.)

A light and airy fruit mousse made by whipping raspberry jam, red currant jelly, and powdered sugar with stiff egg whites. This elegant Victorian-era dessert transforms simple preserves into a fluffy, cloud-like treat with a delicate berry flavor and sweet finish. Best served chilled in glass dishes to showcase its pale pink hue and ethereal texture.

Ingredients

2 ounces Raspberry jam (Originally 5 tolas (approx. 2 oz).)
2 ounces Red currant jelly (Originally 5 tolas (approx. 2 oz).)
2 ounces Powdered sugar (Originally 5 tolas (approx. 2 oz). Sifted.)
2 large Egg whites (Use pasteurized egg whites for safety if desired.)

Instructions

1In a clean bowl, beat the egg whites until they form stiff peaks.
2In a ceramic or glass bowl (originally specified as a china bowl), combine the raspberry jam, red currant jelly, powdered sugar, and the stiffly beaten egg whites.
3Using a wooden or silver spoon (or a modern electric mixer), beat the mixture continuously. The original recipe calls for beating by hand for three-quarters of an hour (45 minutes) to achieve maximum volume and lightness. With a modern electric mixer, beat on high speed for 10-15 minutes until the mixture is very thick, fluffy, and holds its shape.