"Nothing is too polished to see the beauty of flowers. Nothing too rough to be capable of enjoying them. It attracts, delights all." ~ Daniel Webster Tiger Swallowtail Butterfly ( Papilio glaucas ) Coneflower ( Echinacea ) FROZEN RASPBERRY MOUSSE ~ Fast becoming a favorite simple summer dessert ( Bon Appetit -July 2008) __________ 3 cups fresh raspberries, divided (about 16 oz.) 1 1/2 cups powdered sugar 1 Tbsp. kirsch (clear cherry brandy) 1 1/2 cups chilled heavy whipping cram 1/2 cup sour cream 6 mint springs (garnish) Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl. Beat Cream in large bowl until firm peaks form. Add sour cream and beat just to blend. Fold whipped cream mixture into raspberry puree just until incorporated. Divide mousse among 6 (6-oz) parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top ...
( musings of a 'HO-HUM HOUSEWIFE' )