Fruit Mousse Recipe
Ingredients
1 tsp. gelatine
3-4 oz. sugar
1 Tbs. cold water
1 c. cream or 2/3 c.evaporated milk
1/2- pt. Fruit Puree
Directions
Soak the gelatine in the water for 5 minutes and then heat over hot water to dissolve it.
Add to the fruit and sugar.
Leave until cold.
Then beat well and fold in the whipped cream or milk.
Pour into the trays and freeze without stirring.
The best fruits to use are raspberry, loganberry, strawberry, damsons, apricots, peaches, pineapple, and rhubarb.
Add to the fruit and sugar.
Leave until cold.
Then beat well and fold in the whipped cream or milk.
Pour into the trays and freeze without stirring.
The best fruits to use are raspberry, loganberry, strawberry, damsons, apricots, peaches, pineapple, and rhubarb.
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