Joined: Mar 27, 2006
Posts: 791
Location: Vallejo, Ca
Birthday: Aug 02
Posted:
Tue May 08, 2007 5:20 pm
i use pudding with whipping cream or pastry pride instead of milk, then mix in some seedless raspberry preserves
thamp Newbie
Joined: Sep 06, 2006
Posts: 17
Posted:
Sun May 20, 2007 6:42 pm
The first one is from an Olive Garden recipe for their rasberry mousse cheesecake. I used it with a white chocolate cake with white chocolate cream cheese frosting. Hope it helps. I folded rasberries into it. Hope this helps.
RASPBERRY MOUSSE
1 1/2 teaspoons Gelatin
1 1/2 tablespoons Cold water
1/2 cup Preserves, raspberry
2 tablespoons Sugar
1 cup Heavy whipping cream
Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream.
bobwonderbuns Forum SuperStar!
Joined: Nov 17, 2006
Posts: 3502
Location: one block from the edge of the earth...
Birthday: Nov 01 Gallery Supporter Member
Posted:
Wed May 23, 2007 8:06 am
sounds good!
feverfixer Regular Member
Joined: Apr 18, 2006
Posts: 168
Posted:
Wed May 23, 2007 5:31 pm
I use seedless raspberry jam and fold in whipped cream that has been stabilized with powdered sugar. Yummy!
Diane
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