Ingredients
- 2 cups fresh raspberries or frozen
- 1 tablespoon unflavored gelatin
- 1 tablespoon lemon juice
- 4 cups whipped cream
- 1/4 cup sugar
Directions
In a saucepan combine 1 1/2 cups raspberries and sugar. Heat and stir over medium heat until turn to liquid. Stir in gelatin. Remove from heat and scrape into a large bowl. Let cool for 5 minutes. Remove chilled whipped cream from refrigerator. Mix 1 cup of whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream. Pour into wine glasses and chill.
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By marymungomidge
on September 08, 2011
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Delicious! Used a bag of frozen raspberries. Heated the fruit, sugar and lemon juice all together, but pureed the mixture after it had cooled a little. Folded my whipped cream, in one big dollop at a time, then spooned into plastic cups and left in the fridge overnight. The seeds were not an issue for me, I come from the UK where we have a myriad of fresh cream fruit flavoured mousse desserts available to us in the supermarkets and so I’m used to tasting all of the fruit, seeds included – after all, if you have a bowl of raspberries and cream you don’t pull the seeds out of the fruit before you eat it! I’m going to try this recipe with blackberries next, and then maybe gooseberries!!
By bigglittlej
on February 14, 2011
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The receipt is not clear and needs to be rewritten. I, also, thought there was insufficient raspberry taste. I wouldn't make this again.
By cactusheart_131...
Los Angeles, 43
on September 15, 2010
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This recipe IS unclear... Belinda, I'm assuming the lemon juice is added along with the sugar and raspberries. They left out the very important step of straining the berries for seeds... Berry seeds in a mousse is a crunch that is NOT welcome *lol*. In jam? Yes. Mousse? No!
For the reviewer whose cream melted in the mixing process, next time, while mixing the gelatin in the fruit, whisk it while the bowl is sitting in an ice bath. Don't stop whisking until it's partially set. You'll know when that happens, when the gelatin starts to set, the change occurs and it'll thicken right away. Then, gradually fold the fruit mixture into the whipped cream...NEVER the other way around! Those 2 things (gelatin mixture too hot/adding the hot mass to the cold might've caused the whipped cream to melt. It helps to keep it in the ice bath while you're adding the cream and keep it there until you're ready to refrigerate it.
My issue with this recipe is that it doesn't indicate the yield. HOW MUCH does this make? It indicates "4"...4 WHAT??? 4 CUPS? 4 PINTS??? I could prolly "guesstimate" but I shouldn't have to.
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