"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)
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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 with remaining 1/2 cup raspberries. Garnish with mint sprigs.((6 servings)
Note: Easy to double recipe and place in glass serving dish. Finish the same by removing 2 hours early and placing in refrigerator to slightly thaw. Spoon into dessert dishes, top with berries and mint.
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