Summer De-lite

By Albert Schnarwyler

An easy and refreshing Raspberry Mousse.

Culinary traditions and the name of The Homestead resort in Hot Springs, Virginia, are synonymous. This easy and fruity mousse recipe, a favorite among The  Homestead’s visitors, is a refreshing break from the onset of summer.

• 2 cups raspberry purée

• 1 cup granulated sugar

• juice of 1⁄2 lemon

• 2 cups whipping cream

• 2 teaspoons vanilla extract

• 12⁄3 tablespoons unflavored gelatin

• 1⁄2 cup unsweetened framboise liquor

Combine the raspberry purée, sugar, and lemon juice. Mix well with whisk until the sugar is dissolved. Set aside. Beat cream and vanilla with electric mixer until stiff. Refrigerate. With the whisk, stir the gelatin into the framboise and allow to soften. Heat in a small saucepan until the gelatin is dissolved. When completely dissolved, pour the mixture into the raspberry purée. Mix well with the whisk and then use a rubber spatula to fold in the whipped cream. Chill for approximately three hours in the refrigerator before serving. Serves 16.

Albert Schnarwyler has been executive chef at The Homestead in Hot Springs, Virginia, for more than 35 years.