Raspberry Mousse Recipe

Wednesday, November 6, 2013


    1 envelope unflavored gelatin
    2 cups fresh or frozen raspberries
    1/2 cup sugar
    1 1/2 cups heavy cream
    1 teaspoon vanilla extract


    1. In a bowl, mix gelatin into 3 Tbsp. cold water. Let stand to dissolve.
    2. Combine raspberries and sugar in a medium pot; cook over medium-low heat, stirring, until sugar dissolves and mixture is warm, 5 minutes. Stir in gelatin until blended. Pour into a bowl and set aside to cool.
    3. Combine cream and vanilla in a large bowl; whip until cream holds soft peaks. Gently fold in raspberry mixture. Spoon mousse into 6 dessert goblets. Lightly cover with plastic wrap; refrigerate until set, at least 2 hours or up to 2 days.

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