Raspberry mousse

  • Time
  • Yield Serves: 10 to 12


    3 cups pureed raspberries
    6 egg yolks
    10 ounces sugar
    1/2 cup water
    1 cup heavy cream
    3 ounces raspberry Jello
    1/2 cup boiling water
    1 tablespoon unflavored gelatin
    1/4 cup cold water


    Beat egg yolks in a mixing bowl. Boil the sugar and water in a saucepan until thick and bubbly.
    While mixing the yolks, slowly pour the hot sugar over eggs. Continue mixing until yolk mixture is thick and creamy.
    Fold in the pureed raspberries. Strain through a fine strainer. Whip the cream until thick.
    Mix the Jello in boiling water. Dissolve the gelatin in cold water. Add to the Jello mix.
    Fold the cream and Jello mix into the raspberry mixture. Pour into a decorative mold or individual molds.
    Chill until set.
    Unmold on platter or plates.
    For similar recipes, use * Strawberry & Strawberry jello. * Peach & Peach jello. RASPBERRY MOUSSE
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