Shelly's Recipe

RASPBERRY MOUSSE

Category: Mousse

2 cups fresh or frozen raspberries, thawed if frozen
1/3 cup sugar
1 envelope (1/4 ounce) unflavored gelatin
2 tablespoons water
1 cup heavy whipping cream
Raspberries for garnish (optional)

Press raspberries through a fine mesh sieve into a large bowl. Discard solids and seeds. Stir in sugar.

In small saucepan, sprinkle gelatin in water. Let stand 5 minutes or until softened. Heat on very low heat, stirring frequently, until gelatin is dissolved. Stir into raspberry mixture. Refrigerate until partly set, about 20 minutes.

When partly set, whip cream until stiff peaks form. Fold into raspberry mixture and spoon into six dessert dishes or wine glasses. Serve garnished with additional raspberries. Serves 6