Creamy Raspberry Mousse
adapted from VeggieBelly
6 oz fresh raspberries
1 1/2 tbsp fruit pectin powder
3/4 cup sugar
a pinch of salt
1 1/2 tbsp raspberry jello powder
1 1/2 tbsp boiling water
3 tbsp cream cheese
1/2 cup heavy cream
Start with the raspberry jam. In a medium pan, heat the raspberries, pectin, sugar and salt on medium heat. Cook till the mixture is bubbling and slightly thickened. About 4 minutes. Then press the raspberries through a strainer, discard the pulp and seeds and reserve the liquid jam. Let the jam cool.
Meanwhile, in the bowl of an electric beater, place the boiling water and jello and mix till dissolved. Then add the cooled jam and cream cheese. Mix with a fork till well incorporated. Pour in cream. Using the beater, whip/beat the mixture on high till thick.
scoop into elegant small glasses , garnish with lady fingers , or tiny marshmallow hearts , and Mint !
4 comments:
Ooh la la! They are really standing to attention! I loooove mousse.
So pretty! Even though it's about 20 degrees outside, these make me think of spring.
what a sweet recipe! i love red fruit mousses! i had a really lovely one last monday in saint moritz. thank you for sharing and sending you lots of hugs!
justyna
they were so delicious .. the weather here is still not too cold so these were just perfect:)
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