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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)


  • 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.
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