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Melba's Swap Shop: Mousse mention evokes memories

Melba Lovelace shares recipes and insights in her weekly swap shop.
Published: February 29, 2012


Mousse mention evokes memories

DEAR MELBA: I am responding to the request from Patti, of Norman, for the recipe for Raspberry Mousse. I was the owner of the Colonies for 16 years, and the Raspberry Mousse was served at the Boston Tea Party Tearoom during that time.

Patti's request brought back many fond memories of the dealers who had their shops there, the customers who came, and the many friends we all made through our interest in antiques.

I am happy to share the recipe for Raspberry Mousse and the secret that makes it so good. Someone accidentally put the gelatin mixture in the freezer instead of the refrigerator, and it was served frozen ever since.


1 cup cranberry juice

1 package (3 ounces) raspberry gelatin

1 can (16 ounces) jellied cranberry sauce

1 container (8 ounces) prepared whipped topping

Heat cranberry juice. Remove from heat and add gelatin, stirring until dissolved. Stir in cranberry sauce and refrigerate until jelled.

Fold in whipped topping and stir until well mixed. Pour into 13-by-9-inch container and freeze. To serve, cut into squares.

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