INGREDIENTS:For Dough: 3/4 cup sugar 1 1/3 cups butter 2 eggs, divided 33/4 cups flourFor Raspeberry Puree: 2 6-oz. packages Driscoll’s raspberries, rinsed and drainedFor Raspberry Mousse: 1 envelope unflavored gelatin 1 ½ Tbsp. cold water 2 cups whipping cream as needed, raspberry puree ¼ cup powdered sugar 1-2 Tbsp. lemon juice 1 Tbsp. cherry brandy, if desired DIRECTIONS:In mixing bowl, combine sugar and butter for dough. Beat until smooth. Add one egg and mix until combined. Slowly add ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.