Tuesday, July 5, 2011

RASPBERRY MOUSSE

2 pkgs (10-oz each) frozen red raspberries in syrup, thawed
2 1/2 tsp cornstarch
1 can (14-oz) sweetened condensed milk
2 tbsp lemon juice from concentrate
red food coloring, optional
2 cups whipping cream, stiffly whipped

In a small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly.

In a blender, combine remaining 1 package undrained raspberries, sweetened condensed milk, and lemon juice; blend until smooth. Place in a large bowl; stir in food coloring, if desired. Fold in whipped cream.

Spoon half the mousse mixture into dessert dishes; top with equal portion of the raspberry sauce then the remaining mousse mixture. Chill thoroughly. Garnish with whipped cream or fresh raspberries, if desired.

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