Title: Raspberry Mousse for a Crowd - Glorious Liqueurs
Categories: Makebooze
Yield: 20 Servings

3	pk	(10oz) frozen raspberries in
		Syrup, thawed
3	tb	Sugar
1	tb	Unflavored gelatin
1	qt	Heavy cream
3	tb	Chambord or other raspberry
		Liqueur
		Fresh raspberries, for
		Garnish
		Fresh mint leaves, for
		Garnish

Drain syrup into a saucepan. Reserve berries from one package; place remainder in food processor and process until smooth. Strain into saucepan, discarding seeds. Sprinkle gelatin over and let stand five minutes.

Cook until mixture is hot and gelatin dissolves completely. Remove from heat and chill until it is as thick as unbeaten egg whites.

Beat cream with the liqueur until moderately stiff peaks form. Reduce speed to low; carefully beat in raspberry puree, just until blended. Fold in reserved berries. Pour into serving bowl and chill up to 2 days, but at least 2 hours.

At serving time, garnish with berries and mint, if desired.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

previous

next