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Recipe by MyRecipes April 2006

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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.)

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

Nutrition Facts

486 calories; fat 33g; saturated fat 21g; protein 3g; carbohydrates 46g; fiber 4g; cholesterol 123mg; sodium 35mg.
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