ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry Mousse

Yield 6 to 8 servings


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

How to Make It

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

  2. 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.

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

Oxmoor House Homestyle Recipes