Things You'll Need:
- 4 packages unflavored gelatin
- 1 pint dry raspberries
- 1/3 c. sugar
- 2 to 3 tbsp. triple sec or Chambord
- 1 1/2 c. heavy cream, chilled
- <a href="http://www.ehow.com/buy_4912_whipped-cream.html">whipped cream</a>
- <a href="http://www.ehow.com/buy_16432_sugar.html">sugar</a>
- Saucepans
- Saucepans
- Strainers
- Strainers
- Mixing Bowls
- Mixing bowls
- Groceries
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Step 1
Place the gelatin in a small container and cover with ice water. Stir it once and let it soak.
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Step 2
Place the berries, sugar and liqueur in a small nonreactive saucepan. Stir the mixture and let the berries marinate for 30 minutes.
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Step 3
Heat the mixture until it begins to simmer, then purée the berries and strain them into a mixing bowl. If the berries are very soft, you may be able to simply mash them in the pan and then run them through the strainer.
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Step 4
While the puréed and strained berry mixture is still hot, drain away as much of the gelatin's water as you can.
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Step 5
Add the gelatin to the hot berry mixture and stir well.
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Step 6
Let the mixture cool to room temperature.
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Step 7
Whip the cream to medium peaks. It shouldn't be whipped too stiff.
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Step 8
Fold a third of the whipped cream into the berry mixture until it's completely incorporated.
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Step 9
Fold in another third and taste; the mousse may not need the remaining cream. If it's too tart, fold in the remaining cream.











