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Margarita Mousse



  • 1 envelope unflavored gelatine
  • 1/4 cup cold water
  • 3/4 cup frozen margarita mix concentrate (such as Bacardi), thawed, not diluted
  • 3/4 cup sugar
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 2 cups heavy cream, sweetened and whipped


  1. In a small non-aluminum saucepan, sprinkle the gelatine over the water and allow to soften for a few minutes.
  2. Add the margarita concentrate, sugar, salt and lemon juice.
  3. Stir to mix well, and simmer over moderate heat until sugar and gelatine dissolve, about 3-5 minutes.
  4. Allow to cool and thicken.
  5. Stir 2 tablespoons of the margarita mixture into 3/4 cup of the whipped cream and set aside.
  6. Fold the remaining margarita mixture into the remaining whipped cream, mixing well.
  7. Spoon or pipe the larger margarita mixture into individual cups or dishes or into 1 larger one.
  8. Top each serving with whipped cream.
  9. Chill until set.
  10. Garnish with fresh raspberries.

Serves about 6.


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