Recipe for Raspberry Rose Mousse from the Jello section.
Raspberry Rose Mousse 1 (12 ounce) package frozen raspberries
1 small box raspberry gelatin
1 tablespoon granulated sugar
The Christian Brothers? La Salle Ros? Wine
1/2 cup whipping cream, stiffly beaten Thaw berries; drain juice into measuring cup. Add enough La Salle Rose to measure 1 1/2 cups; heat to boiling. Add gelatin and sugar; stir to dissolve. Cool until slightly thickened; beat until fluffy. Fold in whipped cream and raspberries. Spoon into serving dishes; chill.
We hope you enjoy your freshly made Raspberry Rose Mousse. This recipe came from Jello's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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