Recipe: Raspberry Mousse

RASPBERRY MOUSSE

1 (20 oz.) pkg. frozen raspberries with sugar, thawed
1/4 cup sugar
2 tbsp. cornstarch
1 envelope unflavored gelatin
1/4 cup water
1 cup heavy (whipping) cream

In food processor, puree raspberries until smooth; press through sieve to remove seeds.

In 2 quart saucepan, combine sugar and cornstarch; stir in raspberry puree until smooth. Cook over medium heat, stirring constantly, until mixture boils, boil 1 minute, stirring. Pour into large bowl. Cover with plastic wrap. Cool completely.

Meanwhile, sprinkle gelatin over water, let stand a few minutes until gelatin dissolves, cool at room temperature.

In small mixer bowl, beat cream until soft peaks forms. Stir gelatin into puree, fold in whipped cream. Gently spoon mixture into serving bowl.

Cover, refrigerate several hours or overnight.

Servings: 6 to 8
Source: unknown

Hi Sheryl and Pat,

Here's a recipe to experiment with. You may need to use less gelatin or maybe try omitting it to get a fluffier filling.

Happy Cooking!

Betsy