Double Berry Mousse
|
Ingredients |
| 1
pkg |
frozen whole raspberries in light syrup, thawed |
425 g |
|
1 pkg |
frozen slice strawberries in light syrup, thawed |
425 g |
|
¼ cup |
lemon juice |
50 mL |
|
¼ cup |
orange juice |
50 mL |
| 2
envelopes |
unflavoured gelatin |
14 g |
| 1
cup |
whipping cream |
250 mL |
| 2
Tbsp |
sugar |
30 mL |
|
½ tsp |
almond or vanilla extract |
2
mL |
| |
whipped cream |
|
| |
sprigs of fresh mint |
|
| |
|
|
| |
|
|
| Directions |
Process fruit and their juices in a food
processor or blender until smooth; set aside.
Place lemon juice and orange juice in a small saucepan.
Sprinkle gelatin over top. Let rest 5 minutes until softened.
Heat and stir mixture over low heat until gelatin dissolves
completely. Stir into berry mixture. Refrigerate about 1 to 1½
hours or until partially set, stirring occasionally. Beat
cream with sugar and almond extract until soft peaks form.
Fold into partially set fruit mixture. Spoon into parfait
glasses or a bowl. Refrigerate until set. Garnish with
additional whipped cream and fresh mint. |
|
Nutrient Content |
|
Per Serving: Energy: 225.3 Kcal ·
Carbohydrate: 34.6 g · Protein: 1.5 g · Fat (Total): 10.3 g
· Calcium 36.7 mg |
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