Cream Raspberry
This elegant Victorian-era dessert transforms simple fruit preserves into a luxurious, cloud-like mousse through the power of aeration. By vigorously whipping raspberry jam and powdered sugar with fresh egg whites, the mixture expands into a glossy, stable foam with a concentrated berry flavor and marshmallow-like texture. Ideally served chilled in individual glass dishes, this no-bake treat offers a sophisticated yet simple sweet finish to a meal.
Ingredients
- 1/2 pound Raspberry jelly or jam (Approximately 1 cup.)
- 1/2 pound Powdered sugar (Approximately 2 cups.)
- 4 large Egg whites (Use pasteurized egg whites for safety as this recipe is not cooked.)
Instructions
- 1In a large ceramic or glass mixing bowl (originally an earthenware vessel), combine the raspberry jelly (or jam), powdered sugar, and egg whites.
- 2Beat the mixture vigorously until it becomes thick, glossy, and holds its shape. If using an electric mixer, whip on high speed for 10-15 minutes. If following the traditional method with a wooden spoon, beat continuously for about 30 minutes until the mixture is thoroughly aerated and stiff.
- 3Spoon the fluffy mixture onto a serving dish or into individual dessert glasses. Serve immediately or chill briefly.