Valentine treat- Red Raspberry Mousse

Try this sweet and easy treat to surprise your valentine. Before beginning, chill serving plates in the freezer so that the mousse stay cold.

(Preparation 45 minutes plus 6 hours freezing time)

1 cup sugar

Two 16-ounce bags of frozen red raspberries, thawed

1/4 cup Marsala wine (you may substitute 1 teaspoon brandy extract)

8 egg yolks

1 1/2 cups heavy whipping cream

1 teaspoon framboise or black raspberry liqueur (you may substitute raspberry juice)

1 pint fresh red raspberries (optional garnish)

Fresh mint leaves (optional garnish)

Line the cups of a 12-muffin pan with plastic wrap.

Prepare a coulis (puree) from the thawed red raspberries by passing the berries through the fine disk of a food mill or pressing berries through a fine sieve using the back of a spoon. You should have 1 1/4 cups coulis. Reserve extra coulis for garnish.

Combine coulis with sugar, Marsala wine and egg yolks: cook over very low heat or a water bath, stirring constantly until it thickens. Do not let the mixture boil. This should take 15 or 20 minutes. Remove from heat and continue to stir for one minute and then let mixture cool in an ice bath or the refrigerator.

Combine cream and framboise or liqueur and whip until stiff peaks form. Fold into cooled berry mixture. Pour into the cups of the plastic wrap-lined muffin pan and freeze until firm, 6 hours or overnight.

When ready to serve, put reserved coulis into plastic zip top bag, cut small opening on corner, and pipe on dessert plates in a lattice pattern.

To unmold the mousses, carefully lift out of muffin pan using plastic wrap. Remove plastic wrap and place mousse on prepared plate. Garnish with fresh raspberries and mint leaves, if desired.

Makes 12 servings.

-- Associated Press