Cranberry Mousse

1. In a medium saucepan, combine ½ c sugar and 1 packet unflavored gelatin. Stir in ½ c orange juice and cook until gelatin is dissolved over medium heat.
2. Stir in ¼ tsp orange peel and 2 c fresh cranberries. Bring to boiling, reduce heat, cover and simmer 5 minutes or until cranberry skins pop.
3. Transfer mixture to a medium mixing bowl. Chill until the mixture is cool and thickened, stirring occasionally. Remove from refrigerator.
4. In a small bowl, beat 2 egg whites until soft peaks form. Gradually add 2 tbsp sugar sugar, beating on high speed until stiff peaks form. When gelatin mixture is partially set (consistency of unbeaten egg whites) fold in stiff beaten egg whites.
5. In a small mixer bowl, beat whipping cream with electric mixer on low speed till soft peaks form. Fold into gelatin mixture. Chill several hours or overnight.

Topping

1. Thaw 10 oz frozen raspberries. Add water to make 1 cup.
2. In a small sauce pan combine raspberry juice, 2 tbsp sugar, and 2 tsp corn starch. Cook and stir over medium high heat until bubbly.
3. Cook and stir 2 minutes more.
4. Stir in 2 tsp vanilla.
5. Chill and spoon over top of mousse.