blackberry mousse
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1 cup | blackberry juice (no pulp or seeds) |
1 envelope | knox gelatin |
1 tsp | lemon juice |
1 cup | sugar |
1 cup | whipping cream |
1 tsp | vanilla |
1 | graham cracker pie crust |
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in a saucepan, combine blackberry juice and lemon juice. sprinkle |
gelatin over the juice. bring to a slow boil, stirring constantly. |
once slow boil is maintained, add sugar. cook and stir about one |
minute to dissolve sugar thoroughly. pour into a bowl and refrigerate |
until it becomes thicker (syrupy, but not set). |
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whip cream and vanilla to soft peak stage. gently pour cream into |
blackberry gelatin mixture. fold/stir gently until an even color is |
achieved. pour into graham cracker crust. refrigerate or freeze. |
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source: http://www.razzledazzlerecipes.com/berrylane/blmousse.htm |
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(ID: 76408) Mirror: rec.food.recipes: Tue, Jul 20, 2004 |