Raspberry Mousse

marleah posted 01-01-99

Raspberry Mousse

1 quart raspberries (or currants or gooseberries)
1 quart heavy cream
1/2 cup sugar

Cook berries in 2 cups water until very soft. Strain and reserve juice (can be frozen or put in fridge for several days).

Whip cream until stiff, add 1 cup juice and sugar, mix well. Keep refrigerated. 4-8 serving

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