Loganberry Mousse Recipe |
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You will need..... 15 oz. can loganberries 1 packet raspberry jelly 6 oz. can evaporated milk 1 teaspoon lemon juice 2 tablespoon double cream, whipped
Preparation Time
20 minutes
Strain juice
from loganberries into a measuring jug and make up to 1/2 pint water.
Put juice in a pan and bring to boiling point. Add jelly in small
pieces and stir until dissolved. Leave in a cold place until just
beginning to set. Sieve
loganberries. Put evaporated milk and lemon juice in a bowl and whisk
until it will form soft peaks. Fold loganberry puree and evaporated
milk into half set jelly. Mix well, then spoon into a serving dish. Leave in a
cool place. Just before serving decorate mousse with whipped cream and,
if desired, fresh loganberries. Serves 4.
Quick Tip
Before whisking evaporated milk for cold desserts chill first. This not
only means that you get more volume, but helps to set the jelly more
rapidly.
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