Difference between revisions of "Red Raspberry Mousse"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Remove from freezer 15 minutes before serving. | # Remove from freezer 15 minutes before serving. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Mousse Recipes]] | [[Category:Mousse Recipes]] | ||
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
Revision as of 11:12, 5 May 2012
Description
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981. From "Catsrecipes Y-Group"[1]
Ingredients
- 1 pint fresh raspberries
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 1 egg white
- ¼ cup sugar
Directions
- Place raspberries in blender container and blend until smooth.
- Add lemon juice.
- In large bowl beat cream until soft peaks from then fold in raspberry mixture.
- Sprinkle sugar over egg white and continue beating until sugar is dissolved then fold into raspberry mixture.
- Spoon into parfait glasses then cover and freeze.
- Remove from freezer 15 minutes before serving.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
