ksul-uasc-mscc218_127

Mousses-
a la Constance Penny

Raspberry Mousse

1 C strained raspberries
1/2 c. sugar
1 tsp. lemon juice
1/2 pt. whipped cream
1 heaping tsp. powdered gelatin
Dissolve gelatin in a little
boiling water, then add to the
strained raspberry juice,
add the sugar & lemon and
mix into the whipping cream
which should be of rather a stiff
consistency.

To obtain a uniform mousse,
it is advisable to mix half
the whipped cream with the
raspberry thoroughly, then
fold in remainder of the whipped
cream & pour into the freez-
ing tray of your refrigerator.
This combination will freeze
in 4 or 5 hrs, & make a de-
licious dessert for 6 hungry
or 8 not-so-hungry guests.