Raspberry Mousse Filling

Ingredients

1 (10 or 12 ounce) bag frozen raspberries in syrup, thawed
1/3 cup reserved syrup
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup whipping cream

Directions

Drain raspberries, reserving 1/3 cup of the syrup. Mix sugar and cornstarch in a small saucepan. Stir in syrup. Heat sugar mixture over low heat, constantly stirring, until mixture thickens and boils. Boil for 1 minute, continuing to stir. Stir raspberries into sugar mixture and allow to cool to room temperature. Whip cream until stiff. Fold whipped cream into the raspberry mixture. Allow to set.

Click here for a full listing of filling recipes on this site.

| |