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Published: Tuesday, 3/5/2002

Berry Mousse on Shortbread

For dough:

3/4 cup sugar

1 1/3 cups butter

2 eggs, divided

3 3/4 cups flour

To make the dough: In mixing bowl, combine sugar and butter. Beat until smooth. Add one egg and mix until combined. Slowly add flour and gently mix until well blended. Remove dough from bowl and cover with plastic wrap. Chill until dough is firm, about 2 to 3 hours.

Preheat oven to 350 degrees. Divide dough into quarters. Roll each dough quarter evenly on a lightly floured surface to 1/4-inch thickness. Using a 4 to 6-inch cookie cutter (use the shape of your choice), cut out shapes such as circles and diamonds and place on greased cookie sheet. Break remaining egg into small bowl and beat slightly with fork. Using a small brush, lightly brush egg wash on each cookie top. Allow to dry a few minutes. Bake until golden brown, about 10 to 12 minutes. Cool on rack.

For raspberry puree:

2 6-ounce packages of raspberries, rinsed and drained

To make the raspberry puree: Place berries in a blender or food processor and blend until smooth. Strain into medium bowl and set aside.

For raspberry mousse:

1 envelope unflavored gelatin

1 1/2 tablespoons cold water

2 cups whipping cream

Raspberry puree

1/3 cup powdered sugar

Red raspberries for garnish

Powdered sugar for garnish

To make the raspberry mousse: Line the bottom of an 8 or 9-inch cake pan with aluminum foil. Smooth foil. Set aside. Pour water into a small bowl and sprinkle gelatin over. Stir and let stand. In large mixing bowl, beat cream to soft peaks. Gently fold in raspberry puree and sugar until well blended.

Set bowl of gelatin in a saucepan over simmering water (or use a double boiler). Heat until hot and gelatin dissolves. Add small amount of whipped cream mixture to heated gelatin and whisk thoroughly.

Stir gelatin into remaining whipped cream and blend well. Turn into prepared cake pan. Spread evenly.

Freeze mixture until firm, about 4 to 6 hours.

To unmold, dip bottom of mousse pan briefly in a shallow pan of warm water to loosen mixture. Flip pan face down onto nonstick cookie sheet. Tap to loosen contents. Remove pan and aluminum foil. Dip a 2 to 4-inch cookie cutter (you choose the shape) into hot water. Cut shapes out of raspberry mousse mixture, dipping cutter into hot water as necessary. Allow raspberry mousse shapes to warm slightly about 15 to 20 minutes at room temperature. Place on cookies. Top with red raspberries. Sprinkle with powdered sugar and serve.

Yield: 8 to 10 servings



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