Raspberry Mousse

Oxmoor House
6 to 8 servings


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2 (10-ounce) packages frozen raspberries, thawed
1 cup whipping cream
2/3 cup sifted powdered sugar
1/8 teaspoon salt
Whipped cream


Process raspberries through foodmill. Discard pulp; set raspberry puree aside.

Beat 1 cup whipping cream until foamy; add sugar and salt. Beat until soft peaks form. Fold in raspberry puree. Freeze 25 minutes or until firm, but not solid; beat at medium speed of an electric mixer until fluffy.

Pour into a 4-cup mold; freeze until firm. Unmold onto a serving platter. Slice, and garnish with whipped cream.

Created date

February 2010