Berry Mousse on Shortbread

3/4 cup sugar
1 1/3 cups butter
2 eggs, divided
33/4 cups flour

For Raspeberry Puree:
2 6-oz. packages Driscoll’s raspberries, rinsed and drained

For Raspberry Mousse:
1 envelope unflavored gelatin
1 ½ Tbsp. cold water
2 cups whipping cream
as needed, raspberry puree
¼ cup powdered sugar

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