Indestructible, unbelievably easy raspberry peach mousse
8 -10 servin
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Boxes (3 oz.) peach jello (or 1-6 oz.) | |
| 2 | cups | Boiling water |
| 1 | cup | Sour cream |
| 1 | pint | Peach ice cream, cut into 12 pieces |
| 2 | packs | (10 oz) unsweetened frozen raspberries (loose pack) |
| ½ | pack | (10-oz) frozen peach slices |
| 1 | tablespoon | Lemon juice |
Directions
To garnish: heavy cream whipped until stiff with a little vanilla and powdered sugar, and some mint leaves Dissolve jello in boiling water. Whisk in sour cream until completely blended
(no lumps!). Stir in ice cream until melted. Stir in frozen fruit and lemon juice, stirring until mixture thickens and fruit is suspended in mixture.
Pour into oiled jello mold or individual dishes (mounding attractively in the
dishes, of course). Chill until firm.
Unmold by gently pulling mousse away from side of mold with fingers to break
vacuum. Do not dip in warm or hot water. Unmold on plate. Garnish with whipped cream (either piped through a pastry tube (large star tip) or blopped
on with reckless and gay abandon).
This recipe is perfect for closet jello lovers -- and you needn't be ashamed
to bring it to a party!
Variations: use frozen yogurt instead of ice cream.
Posted to FOODWINE Digest 18 Dec 96 From: Constance Felten <constance_felten@...> Date: Thu, 19 Dec 1996 08:42:19 -0600