Cold Raspberry Mousse Recipe

From Dorothy McNett's Recipe Book.

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Cold Raspberry Mousse

From Dorothy McNett's recipes at

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream
pineapple slices, for serving, if desired

Mash or process the raspberries, straining out the seeds through a sieve if desired. (Some people like the seeds in there, other do not! You get to decide.) Combine raspberry puree, sugar, and lemon juice in batter bowl and set aside. In a small saucepan, combine gelatin and water and allow to stand about 1 minute to soften the gelatin a bit. Heat over medium heat, stirring until gelatin is totally dissolved. Stir in the raspberry mixture. Chill about 1 hour. Using an electric beater, beat the raspberry mixture until nice and foamy. Gradually add the whipping cream, beating well, about 2 minutes to get it all nice and creamy. Pour or scoop into your serving dishes, placing a pineapple slice in the bottom of each and then filling with the mousse. Chill several hours or overnight. Serve!

Recipe created 2012-10-30.

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