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 |