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BLACKBERRY MOUSSE




Source of Recipe


Jeannie


List of Ingredients




1 Cup blackberry juice (no pulp or seeds)
1 envelope Knox gelatin
1 teaspoon lemon juice
1 Cup sugar
1 Cup whipping cream
1 teaspoon vanilla
1 graham cracker pie crust


Recipe



In a saucepan, combine blackberry juice and lemon juice. Sprinkle gelatin over the juice. Bring to a slow boil, stirring constantly. Once slow boil is maintained, add sugar. Cook and stir about one minute to dissolve sugar thoroughly. Pour into a bowl and refrigerate until it becomes thicker (syrupy, but not set).

Whip cream and vanilla to soft peak stage. Gently pour cream into blackberry gelatin mixture. Fold/stir gently until an even color is achieved. Pour into graham cracker crust. Refrigerate or freeze.