Frozen Mousse Recipe

From Dorothy McNett's Recipe Book.

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Frozen Mousse

From Dorothy McNett's recipes at Use melon, peaches, or combinations of the fruits as they come in and out of season. This is a great dessert to make days ahead. Simply invert and garnish with more fresh fruit, serve.

2 cups fresh fruit of choice, (melon, apricots, peaches...cut into small pieces and crushed somewhat)
pinch of sea salt
1 cup powdered sugar
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
zest of lemon
2 tablespoons lemon juice
2 cups whipping cream

more sliced fresh fruits for garnish, or chocolate tidbits, etc.

Combine the fruits, salt, and powdered sugar in a bowl. Stir and let stand while you prepare the gelatin by soaking it in the cold water. Then add the hot water and stir until all of the crystals of gelatin have dissolved. Add it and the lemon zest and juice to the fruit mixture. Chill. Whip cream until thickened but not too stiff and then fold it into the fruit mixture. Pour into a mold. Cover and freeze overnight, or at least several hours. Invert and serve. Great with more sliced fresh fruits, chocolate tidbits, etc!

Recipe created 1994-07-04.

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