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
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.
Cool until slightly thickened; beat until fluffy.
Fold in whipped cream and raspberries.
Spoon into serving dishes; chill.
Pudding, Mousse and Custard Recipes