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Raspberry Mousse Parfait

Raspberry Mousse Parfait

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3 Hours, 30 Min
2
Servings
8
ingredients

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

 

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Ingredients

7 Steps to complete

  • 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!!!
Place a kitchen towel into a loaf pan. Place wine glasses on an angle and set aside. ; 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. ; 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. ; Fold in reserve raspberry gelatin, quartered raspberries, and 2 Tbsp. chopped chocolate to the whipped cream. ; 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. ; Transfer the reserved ½ cup of whipped cream into a piping bag fitted with a decorating tip. ; 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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