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Cranberry Raspberry Mousse

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  Cranberries 1⁄2 Cup (8 tbs) (Fresh / Frozen)
  Raspberries 1⁄2 Cup (8 tbs) (Fresh / Unsweetened Frozen)
  Pitted date 1 , chopped
  Water 1⁄2 Teaspoon
  Arrowroot 1⁄4 Teaspoon, mixed with 1 1/2 teaspoons fresh orange juice
  Fresh orange juice 1 1⁄2 Teaspoon
  Honey 1 Tablespoon
  Barley malt sweetener 1⁄8 Teaspoon
  Spanish cream 1 Cup (16 tbs) (Made Without Sweetener)

Put the cranberries, raspberries, date, and water in a saucepan and bring to a boil.
Whisk in the arrowroot mixture, which acts as an instant thickener, and cook for 3 minutes.
Force the fruit through a fine sieve to remove all the seeds.
Add the honey and barley malt sweetener, let cool, and chill.
Just before serving, make Spa Cream.
Fold the cream into the cold fruit puree, spoon into 4 chilled dessert bowls or glass goblets, and serve at once

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