I cut them up, cooked them with sugar, mixed in some soaked gelatin and sent them to the frig for an hour. I then just used my hand-mixer to chop them and added about 2-3 t. of raspberry vinegar. This is particularly spectacular local product. "Canadian wild raspberries in white balsamic vinegar". I had been using it with salads but it sure woke up the fruits. I then added heavy cream. The cream thickened easily and the result was so delightful and easy to make that I have made it 3 times in the last 4 days, using different fruits, but all with the vinegar. So a quick and wonderful mousse in an attractive glass vessel that looks like a major effort, took all of about 4 minutes of active work but it's the special vinegar that makes it. Dinner guests have been in awe.
I used to buy rasp vinegar in Paris and have not found a commercial one here that is wonderful, other than this. If anyone knows of a brand, I would like to try it as this other is not always available. (they also do an outstanding peach version)
I used to buy rasp vinegar in Paris and have not found a commercial one here that is wonderful, other than this. If anyone knows of a brand, I would like to try it as this other is not always available. (they also do an outstanding peach version)