Categories: Desserts 
      Yield: 6 servings 
  
     10 oz Package frozen raspberries 
      6 oz Frozen cranberry juice 
           -cocktail concentrate, 
           -thawed 
      2    Egg yolks 
    1/2 c  Sugar 
      2 pk Unflavored gelatin 
      3 c  Whipping cream 
      4 tb Sugar 
      2    Egg whites 
           Fresh raspberries for 
           - garnish 
  
  Puree raspberries and cranberry concentrate in blender.  Strain mixture to 
  remove seeds.  Beat egg yolks and 1/2 cup sugar in stainless steel bowl 
  over hot water bath or top half of double boiler until they lighten in 
  color and become fluffy (about 2-3 minutes). Dissolve gelatin in 4 oz of 
  juice mixture and add to egg mixture. Continue to beat for 2 minutes. 
  Remove from heat, add remaining juice, and refrigerate for 15 minutes. 
  Meanwhile, whip cream with 4 tbsp sugar. Beat egg whites until they form 
  firm peaks.  Fold 2/3 of the cream into gelatin mixture (reserving 1/3 of 
  the whipped cream for garnish) and carefully fold in egg whites. Chill for 
  4-6 hours.  Top with remaining whipped cream and a few fresh raspberries. 
  Serves 6-8. 
   
  Origin: The Ultimate MOUSSE cookbook, Jack Stone and Janet Cassidy. Shared 
  by: Sharon Stevens, courtesy of Lawrence Kellie.