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