Double Berry Mousse

Name: Double Berry Mousse
Yield: 8 servings
Ingredients: 1 pkg (425 g) frozen whole raspberries in light syrup thawed; 1 pkg (425 g) frozen sliced strawberries in light syrup thawed; 1/4 cup (60 mL) lemon juice; 1/4 cup (60 mL) orange juice; 2 pouches (1/4 oz/7 g) unflavoured gelatin; 1 cup (250 mL) 35 % cream; 2 tbsp (30 mL) sugar; 1/2 tsp (2 mL) almond extract or vanilla extract; Additional whipped cream; Sprigs of fresh mint- optional

This recipe is taken from the 1997 Milk Calendar. Here’s the easiest mousse ever! Plus you can make it year-round since it uses frozen berries.

Prep: 10 min
Refrigeration: 3 h

Yields 8 servings

Ingredients

1 pkg (425 g) frozen whole raspberries in light syrup thawed
1 pkg (425 g) frozen sliced strawberries in light syrup thawed
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) orange juice
2 pouches (1/4 oz/7 g) unflavoured gelatin
1 cup (250 mL) 35 % cream
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) almond extract or vanilla extract
Additional whipped cream
Sprigs of fresh mint- optional

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Preparation

Process berries and their juices in a food processor or blender until smooth; transfer to a large bowl and set aside.

Pour the lemon juice and orange juice into a small saucepan. Sprinkle gelatin over top. Let stand 5 min until softened. Heat over low heat, stirring until gelatin completely dissolves. Stir into berry mixture.

Refrigerate for 1 to 1 1/2 hours or until partially set, stirring occasionally.

Beat cream with sugar and almond extract until soft peaks form. Fold into partially set fruit mixture. Spoon into parfait glasses or a bowl. Refrigerate for 1 to 1 1/2 hours or until set.

Before serving, garnish with additional whipped cream and fresh mint.