RED RASPBERRY MOUSSE
2 boxes (3 oz each) raspberry Jello
2 cups boiling water
2 pkg (10 oz) each frozen raspberries, partially thawed
1 pint heavy (whipping) cream
1/8 tsp peppermint extract (optional)
12 ladyfingers, split length
Whipping cream (for serving)
Fresh mint leaves (for garnish)
In a large bowl add 2 cups boiling water to Jello, stirring to dissolve. Add berries; stir until completely thawed. Chill mixture until thick and very syrupy.
In a medium bowl that is COMPLETELY grease free, with beaters also grease free, whip cream to soft peaks; add peppermint. Gently fold whipped cream into gelatin mixture. Chill 10 minutes in refrigerator while you prepare pan.
Using an 8-inch spring form pan, line with split ladyfingers, rounded side to pan. Pour in Jello mixture and chill until set.
TO SERVE:
Decorate top with puffs of whipped cream and garnish with the mint leaves.
Makes 10 servings
Source: Countryside Living Idea Book by Farm Journal
2 boxes (3 oz each) raspberry Jello
2 cups boiling water
2 pkg (10 oz) each frozen raspberries, partially thawed
1 pint heavy (whipping) cream
1/8 tsp peppermint extract (optional)
12 ladyfingers, split length
Whipping cream (for serving)
Fresh mint leaves (for garnish)
In a large bowl add 2 cups boiling water to Jello, stirring to dissolve. Add berries; stir until completely thawed. Chill mixture until thick and very syrupy.
In a medium bowl that is COMPLETELY grease free, with beaters also grease free, whip cream to soft peaks; add peppermint. Gently fold whipped cream into gelatin mixture. Chill 10 minutes in refrigerator while you prepare pan.
Using an 8-inch spring form pan, line with split ladyfingers, rounded side to pan. Pour in Jello mixture and chill until set.
TO SERVE:
Decorate top with puffs of whipped cream and garnish with the mint leaves.
Makes 10 servings
Source: Countryside Living Idea Book by Farm Journal
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