Raspberry Rose Mousse

No Photo


  • 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.

This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.

We are happy to report
that MeWe is our new social
media home where our
group now has more
than 7,000 members. We are
also on Telegram.