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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

RASPBERRY MOUSSE Recipe

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This recipe for RASPBERRY MOUSSE is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint fresh raspberries
1/2 C. cold water
1 envelope unflavored gelatin
1 C powdered sugar
1 C whipping cream
1/4 C powdered sugar
1/4 teaspoon vanilla
Directions:
Directions:
Crush berries. Put gelatin in cold water, let stand
5 minutes dissolve ( put in microwave for 15 seconds or by placing bowl over hot water) Blend crushed berries and gelatin and 1 Cup powdered sugar.
Whip cream, add sugar and vanilla. Mix until blended. Fold berry mixture into the cream. Put in container and refrigerate until set.

 

 

 

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