This egg-free mousse packs punchy raspberry flavor.
Recipe information
Yield
Makes 6 servings
Ingredients
3 cups fresh raspberries, divided (about 16 ounces)
1 1/2 cups powdered sugar
1 tablespoon kirsch (clear cherry brandy)
1 1/2 cups chilled heavy whipping cream
1/2 cup sour cream
6 mint sprigs (for garnish)
Preparation
Step 1
Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
Step 2
Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend.
Step 3
Fold whipped cream mixture into raspberry puree just until incorporated.
Step 4
Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs and serve.
