Raspberry Mousse Parfait

by V & V Supremo Foods, Inc.

4.14

3 Hours, 30 Min

Servings

ingredients

Raspberry Mousse Parfait with decadent chocolate is the perfect way to end any meal.

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Ingredients

4 (11.5 oz.)

wine glasses

4 (11.5 oz.) wine glasses
1 (6 oz.)

raspberry gelatin mix

1 (6 oz.) raspberry gelatin mix
2 cups

water

2 cups water
1 (15 oz.) container

Rancherito® Brand Mexican Sour Cream from V&V SUPREMO

1 (15 oz.) container Rancherito® Brand Mexican Sour Cream from V&V SUPREMO
½ cup + 2 Tbsp.

confectioners’ sugar

½ cup + 2 Tbsp. confectioners’ sugar
½ Tbsp.

vanilla extract

½ Tbsp. vanilla extract
½ cup

fresh raspberries, quartered + 4 whole

½ cup fresh raspberries, quartered + 4 whole
¼ cup + ½ Tbsp.

semi-sweet chocolate, chopped

¼ cup + ½ Tbsp. semi-sweet chocolate, chopped

1

Place a kitchen towel into a loaf pan. Place wine glasses on an angle and set aside.
2

Gelatin: Add raspberry gelatin powder to a medium bowl. Add 1 cup of boiled water to gelatin and stir gently until dissolved. Add 1 cup of cold water to mixture and stir. Reserve 1/3 cup of raspberry gelatin. Pour ½ cup of raspberry gelatin into each wine glass. Place loaf pan of wine glasses in the refrigerator for 1 hour.
3

Mousse: Add sour cream, confectioners’ sugar, and vanilla into a medium bowl. Use an electric hand beater to whip on high for 3 minutes. Reserve ½ cup whipped cream for garnish.
4

Fold in reserve raspberry gelatin, quartered raspberries, and 2 Tbsp. chopped chocolate to the whipped cream.
5

Add about ½ cup of the raspberry mousse mixture to the empty half of the glass and refrigerate for 2 hours or overnight for best results.
6

Transfer the reserved ½ cup of whipped cream into a piping bag fitted with a decorating tip.
7

Top each parfait with piped whipped cream in the middle, sprinkle ½. Tbsp. of chopped chocolate and 1 raspberry on top, enjoy!!!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Place a kitchen towel into a loaf pan. Place wine glasses on an angle and set aside.
2. Gelatin: Add raspberry gelatin powder to a medium bowl. Add 1 cup of boiled water to gelatin and stir gently until dissolved. Add 1 cup of cold water to mixture and stir. Reserve 1/3 cup of raspberry gelatin. Pour ½ cup of raspberry gelatin into each wine glass. Place loaf pan of wine glasses in the refrigerator for 1 hour.
3. Mousse: Add sour cream, confectioners’ sugar, and vanilla into a medium bowl. Use an electric hand beater to whip on high for 3 minutes. Reserve ½ cup whipped cream for garnish.
4. Fold in reserve raspberry gelatin, quartered raspberries, and 2 Tbsp. chopped chocolate to the whipped cream.
5. Add about ½ cup of the raspberry mousse mixture to the empty half of the glass and refrigerate for 2 hours or overnight for best results.
6. Transfer the reserved ½ cup of whipped cream into a piping bag fitted with a decorating tip.
7. Top each parfait with piped whipped cream in the middle, sprinkle ½. Tbsp. of chopped chocolate and 1 raspberry on top, enjoy!!!

Raspberry Mousse Parfait

Notes: