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Raspberry Rose Mousse


  • 1 (12 ounce) package frozen raspberries
  • 1 small box raspberry gelatin
  • 1 tablespoon granulated sugar
  • The Christian Brothers La Salle Rosé Wine
  • 1/2 cup whipping cream, stiffly beaten


  1. Thaw berries; drain juice into measuring cup. Add enough La Salle Rosé to measure 1 1/2 cups; heat to boiling. Add gelatin and sugar; stir to dissolve.
  2. Cool until slightly thickened; beat until fluffy.
  3. Fold in whipped cream and raspberries.
  4. Spoon into serving dishes; chill.