Razzberry Mousse

1. 1

   Soften gelatin in water, then heat over low heat until dissolved. Remove from heat and cool to room temperature.

2. 2

   Puree frozen strawberries in food processor or blender. Add sugar and mix well.

3. 3

   Transfer to a mixing bowl and stir in cooled gelatin. Place in refrigerator until mixture starts to set.

4. 4

   Whip 1-1/2 cups of the cream.

5. 5

   Remove strawberry mixture from refrigerator, add BACARDI(R) RAZZTM and mix well. Fold in whipped cream.

6. 6

   Pour into a 2-quart souffle dish or serving bowl. Refrigerate until firm.

7. 7

   Whip the remaining 1-cup of cream. Decorate the mousse with whipped cream, fresh raspberries and/or fresh strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.