DOUBLE RASPBERRY MOUSSE
IN CHOCOLATE STRIPE TULIP CUPS
Source: Raspberry Industry Development Council, BC
Servings: 12

DOUBLE RASPBERRY MOUSSE:
6 ounces (1 1/2 cups) frozen raspberry juice concentrate
12 ounces fresh or frozen raspberries
1/4 tsp. cinnamon
1/8 tsp. allspice
Pinch ground cloves
1 1/2 cups heavy cream
1/4 cup confectioner's sugar
Chocolate-Striped Tulip cups (recipe follows)
Candied orange zest, for garnish

In a medium saucepan, bring the raspberry juice to a boil. Add the raspberries, cinnamon, allspice and cloves. Return to a boil, reduce the heat to moderate and simmer, stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat and let cool. Transfer to a covered container and refrigerate overnight.

In a large bowl, beat the heavy cream with the confectioner's sugar until soft peaks form. Fold in 1 cup of the raspberry mixture.

Spoon the raspberry mousse into the Chocolate-Striped Tulip Cups.

Garnish with fresh raspberries and a few strips of candied orange zest.

CHOCOLATE STRIPE TULIP CUPS (Makes 12-14):
2/3 cup sugar
1/2 cup all-purpose flour
1 whole egg
2 egg whites
1 to 1 1/2 tsp. grated orange zest
1/2 tsp. vanilla extract
4 Tbsp unsalted butter, melted
1 Tbsp. water
1 Tbsp. melted chocolate
Preheat the oven to 425 degrees F. Butter a large cookie sheet.

In a medium bowl, combine the sugar, flour, whole egg, egg whites, orange zest, and vanilla. Beat with a wooden spoon until well mixed.

Stir in the butter and 1 tablespoon of water; the batter will be thin.

Set aside 1/4 cup of the batter and mix it with 1 tbsp of melted chocolate. This mixture will be used for the stripes.

Drop 4 separate tablespoons of the batter onto the sheet. Using the back of a spoon spread into 4-inch circles, spaced about 1 inch apart. Using a turkey baster, add chocolate stripes lengthwise and crosswise over the 4-inch circles.

Bake in the bottom third of the oven until the cookies have a golden-brown border about 1 inch wide, 6-8 minutes.

Meanwhile, cut 4 pieces of aluminum foil, each 4 inches square and set 4 narrow glasses or jars bottom-side up on the work surface.

Remove the cookies from the oven. Working quickly, scrape a cookie from the sheet with a wide spatula and invert it over the jar. Cover with a square of foil to protect your hands and mold the soft hot cookie into a tulip shape. Repeat with the remaining cookies. As soon as they are set, remove the shaped tulip cups from their molds and set aside.

Repeat until all the batter is used.