blackberry mousse
 
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
 
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). 
 
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. 
 
source: http://www.razzledazzlerecipes.com/berrylane/blmousse.htm 
 
 
 
 
 
 
 
(ID: 76408) Mirror: rec.food.recipes: Tue, Jul 20, 2004


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