Margarita Mousse
1 Envelope unflavored gelatin
¼ cup cold water
¾ cup frozen margarita mix concentrate (such as Bacardi’s), thawed, not diluted
¾ cup sugar
Pinch of salt
1 tablespoon lemon juice
2 cups heavy cream, sweetened and whipped
In a small non-aluminum saucepan, sprinkle the gelatin over the water and allow to soften for a few minutes. Add the margarita concentrate, sugar, salt, and lemon juice.
Stir to mix well, and simmer over moderate heat until sugar and gelatin dissolve, about 3-5 minutes. Allow to cool and thicken.
Stir 2 tablespoons of the margarita mixture into ¾ cup of the whipped cream and set aside. Fold the remaining margarita mixture into the remaining whipped cream, mixing well. Spoon or pipe the larger margarita mixture into individual cups or dishes or into 1 larger one. Top each serving with whipped cream. Chill until set. Garnish with fresh raspberries.
Serves about 6
Add comment