1 packet unflavored gelatin
2 0.6 ounce-packages fresh raspberries
3/4 cup sugar
1 1/4 cups heavy cream, whipped
Sprinkle the gelatin over 1/4 cup of water and let bloom for about 5 minutes.
Puree the raspberries in a blender or food processor. Push the puree through a mesh sieve into a small saucepan to remove the seeds. Add sugar to the raspberry puree and mix.
Cook raspberry puree over medium heat until it begins to bubble - simmer for about 1 minute. Stir in bloomed gelatin. Once the gelatin has completely dissolved and been mixed into the puree mixture, remove from heat. Place a piece of plastic wrap on the surface of the puree so that a skin doesn't form. Let it cool to room temperature. (If you put it in the refrigerator to speed up the cooling process, be careful not to let it get to the point that it gels up.)
Fold the cooled puree into the whipped cream, then cover and refrigerate until it is chilled.
Makes enough mousse to fill a three-layer 8-inch or 9-inch cake.
From FamilyTableTreasures.com, with minor change
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