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Frozen Raspberry Mousse

Source of Recipe


Bon Appétit magazine



List of Ingredients



• 3 cups fresh raspberries, divided (about 16 ounces)
  
• 1½ cups powdered sugar
  
• 1 Tbsp kirsch (clear cherry brandy)
  
• 1½ cups chilled heavy whipping cream
  
• ½ cup sour cream
  
• .
  
• 6 mint sprigs (for garnish)
  






Instructions



1. Purée 2½ cups raspberries, powdered sugar and kirsch in blender until smooth. Transfer to large bowl.
   
   
2. Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend. Fold whipped cream mixture into raspberry purée just until incorporated. Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze.
   
   
3. About two hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining ½ cup raspberries. Garnish with mint sprigs and serve.
   
   Makes 6 servings.