Shelly's Recipe

TWO-TONE LEMONADE MOUSSE

Category: Mousse

1/3 cup sugar
1 envelope unflavored gelatin
1 cup water
2/3 cup frozen lemonade concentrate, thawed
4 drops red food coloring
1 cup whipping cream
1/3 cup fresh blueberries
3 thin lemon slices , halved, or pink grapefruit half slices (optional)
Lemon peel curls (optional)

In a small saucepan, combine gelatin and sugar; add 2/3 cup of the water. Cook and stir over medium heat until dissolved. Remove from heat. Stir in remaining water and lemonade concentrate. Divide mixture in half, transferring each to a medium bowl. Stir red food coloring into one portion. Cover and chill about 1 1/4 to 1 1/2 hours o r until mixture mounds.

In a chilled bowl, beat whipping cream until soft peaks form, set aside. Wash beaters. Beat plain lemonade mixture until light and foamy. Beat pink mixture until light and foamy. Fold half the whipped cream into each mixture. Carefully layer plain mixture and pink mixture into 6 dessert dishes. Cover and chill at least 2 hours before serving. Garnish with berries, citrus peels and lemon peel curls. Serves 6