Raspberry Mousse Filling
1 1/2 envelops unflavored gelatin
3/4 cup sugar
1/4 cup water
2 cup whipped cream
2 Tablespoon lemon juice
2 packs frozen thawed raspberries
2 Tablespoon raspberry liqueur
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In small sauce pan, sprinkle gelatin over water, let stand 5 minutes to soften. puree
berries and remove seeds make about 2 cups. Add puree berries to separate sauce pan. Add
sugar and lemon juice, cook over medium heat, stirring occasionally, until sugar has
dissolved, about 5 minutes. Stir in liqueur, transfer to large bowl. Over low heat, heat
gelatin until dissolved, stir into raspberry mixture. Chill stirring occasionally over
larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites.
Add whipped cream into chilled mixture.
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