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Raspberry Mousse

Yield 8 Servings

Ingredients

  • 1 (1/4 oz.) packet unflavored gelatin
  • 2 (12 oz.) bags frozen raspberries, thawed
  • 3/4 cup plus 2 Tbsp. sugar
  • 2 tablespoons fresh lemon juice
  • 3 cups heavy cream

Nutrition Information

  • calories 486
  • fat 33 g
  • satfat 21 g
  • protein 3 g
  • carbohydrate 46 g
  • fiber 4 g
  • cholesterol 123 mg
  • sodium 35 mg

How to Make It

  1. Place 1/4 cup water in a cup and sprinkle gelatin on top. Set aside to soften.

  2. In a bowl, mash raspberries with a whisk or potato masher and then strain into another bowl to remove seeds. You will have about 1 2/3 cups puree. Add sugar and lemon juice and stir until sugar dissolves.

  3. Microwave softened gelatin for 30 seconds on high power. Measure 1/4 cup raspberry puree and set aside. Whisk gelatin into remaining raspberry puree.

  4. Whip cream until stiff. Gently fold in one third of raspberry-gelatin mixture until nearly incorporated. Fold in remaining raspberry mixture in 2 more batches in same manner. Drizzle reserved raspberry puree onto mousse and fold once or twice. (Do not overblend if you want decorative streaks.)

  5. Scrape mousse into a glass bowl, cover and refrigerate until set, about 3 hours. Serve in individual glass bowls or dishes.