FROZEN CRANBERRY MOUSE

Ingredients:
Egg yolks - 8

Bottled cranberry juice , or juice from drained cranberries
plus enough bottled juice  - 1 cup

Whole cranberries -  4 cups (cans, drained) or
freshly cooked cranberries, cooled and drained

Grenadine -  1 tbsp

Egg whites -4

Sugar - 1/2 cup

Heavy cream -  1 cup (chilled)

Method:

• Beat the egg yolks with a whisk or a electric beater until they are thick and lemon yellow, then beat in the cranberry juice.
• transfer the mixture to a small saucepan and cook over moderate heat, stirring constantly until it thickens enough to coat the spoon heavily.
• Under no circumstances allow this to boil or the eggs will curdle.
• Stir in the cranberries and grenadine, and pour into a bowl.
• Chill in the refrigerator for about 30 minutes until it thickens slightly.
• Beat the egg whites until they foam, then gradually beat in the sugar.
• Continue to beat until the whites from unwavering peaks on the beater when it is lifted out of the bowl.
• In another bowl whip the chilled cream until it holds its shape softly.
• With a rubber spatula, fold the cream gently but thoroughly into the thicked cranberry mixture, then fold in the egg whited, folding until streaks of white no longer snow.
• Pour into refrigerator trays, or a 2 quart decorative mold or souffle dish.
• Cover with foil and freeze until firm.
• The cranberry mouse may be serve in scoops like ice cream, unmolded on a plate, or serve directly from a souffle dish.