2 cups frozen raspberries
Juice of ½ a lemon
2 envelopes of unflavored gelatin
2/3 cup plus 2 tablespoons sugar
2 cups cold heavy cream
1. Place 3 cups frozen berries (you want them frozen here- it makes the measuring easier) and ⅔ cup sugar in a saucepan bring to a quick boil. Blitz the fruit and its resulting syrup in a blender and pour through a wire mesh strainer. Sprinkle the gelatin over the warm fruit syrup. Let sit until gelatin softens, 3 minutes.
2. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. Fold in raspberry puree mixture until combined. Refrigerate until set, about 2 hours.
The newest installment of the Cass Chronicles “Raspberry Mousse” will be available August 23rd, 2017.