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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
1-2 Tbsp. lemon juice
1 Tbsp. cherry brandy, if desired DIRECTIONS:In mixing bowl, combine sugar and butter for dough. Beat until smooth. Add one egg and mix until combined. Slowly add flour and gently mix until well-blended. Remove dough from bowl and cover with plastic wrap. Chill until dough is firm, about 2-3 hours.

Preheat oven to 350°F. Roll dough out evenly on lightly floured surface to ¼” thickness. Using 4-6” cookie cutter, cut out shapes and place on greased cookie sheet. Break remaining egg into small bowl and beat slightly with fork. Using a small brush, lightly brush egg wash on each cookie top. Allow to dry for a few minutes. Bake until golden brown, 10-12 minutes. Cool on a rack. Place berries for puree into a blender or food processor and blend until smooth. Strain into medium bowl and set aside.

Line the bottom of an 8” or 9” cake pan with aluminum foil. Smooth foil. Set aside.

Pour water in small bowl and sprinkle gelatin over. Stir and let stand. In large mixing bowl, beat cream to soft peaks. Gently forld in raspberry puree, sugar, lemon juice and brandy, if desired, until well blended.

Set bowl of gelatin in saucepan over simmering water. Heat until hot and gelatin dissolves. Add small amount of whipped cream mixture to heated gelatin and whisk thoroughly. Stir gelatin mixture into remaining whipped cream and blend well. Turn into prepared cake pan. Spread evenly.

Freeze mixture until firm, about 4-6 hours. To unmold, dip bottom of mousse pan briefly in shallow pan of warm water to loosen mixture. Flip pan face-down onto nonstick cookie sheet. Tap to loosen contents. Remove pan and aluminum foil. Dip a 2-4” cookie cutter into hot water. Cut shapes out of raspberry mousse mixture, dipping cutter in hot water as necessary. Allow raspberry mousse shapes to warm slightly, about 15-20 minutes at room temperature. Place on cookies. Top with golden and red raspberries. Sprinkle with powdered sugar and serve. SERVINGS: From: PHOTO CREDIT:Photo Credit: DRISCOLL’S