Berry Mousse on Shortbread

INGREDIENTS:For Dough:
3/4 cup sugar
1 1/3 cups butter
2 eggs, divided
33/4 cups flour

For Raspeberry Puree:
2 6-oz. packages Driscoll’s raspberries, rinsed and drained

For Raspberry Mousse:
1 envelope unflavored gelatin
1 ½ Tbsp. cold water
2 cups whipping cream
as needed, raspberry puree
¼ cup powdered sugar
1-2

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish