Frozen Raspberry Mousse With Ice Cream

This recipe serves 8 and is very pretty as its white and red and very cool
and refreshing.

1 pint vanilla ice cream
1 Tbsp. powdered egg whites
3 Tbsp. water
1 cup raspberries
1/4 cup each raspberry jam and sugar
1 1/2 tsp. lemon juice
1/2 cup heavy cream

Line loaf pan with waxed paper. Spread ice cream over bottom of pan and up
sides. Place in freezer until firm. Stir together egg whites and water in
bowl.
Let stand. Puree raspberries, jam, 2 Tbsp. sugar, lemon juice, in blender.
Force through sieve to remove seeds. Beat egg white mixture until soft
peaks form.
Add the remaining sugar, beat until stiff peaks form. Beat heavy cream in
bowl until soft peaks form. Fold raspberry mixture then egg whites into
beaten cream. Spoon into loaf pan. Cover with plastic wrap. Freeze
overnight.

To serve: unmold and slice. Garnish with whole raspberries and
blackberries before serving.*
Jenn




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