Raspberry Mousse Cups Recipe


For the Raspberry Mousse: 10 oz (2½ cups) frozen raspberries ½ cup granulated sugar 2 Tbsp fresh lemon juice (from one med/large lemon) 1 Tbsp Knox unflavored gelatin (from 1¼ packets 3 cups heavy whipping cream 6 Tbsp confectioners (powdered) sugar

Filling and Garnish: ½ of a 7 oz pkg lady fingers 12 oz package fresh raspberries, reserving 6 berries for garnish 6 to 12 small mint leaves, optional garnish

For the Simple Syrup, stir together: 1 cup warm water 1 Tbsp fresh lemon juice 1 Tbsp granulated sugar