Rating: 5 stars Loved it! First the purée does take some time I found a mesh drive that was perfect and did not add one seed to the purée. Secondly I added and extra tablespoon of sugar to the heavy cream to give it a little more sweetness and thirdly I added 3 tablespoons of pink moscato to the purée mix for a surprise taste and it came out PERFECTLY.

Rating: 5 stars This is so delicious and takes little time to prepare.

Rating: 5 stars I made this for Mothers Day and it was a hit! So light and refreshing. I had a problem separating the seeds from the puree. Hoping that next time I will have a better mesh sieve or maybe a layer or two of cheese cloth might help. I will make this again.


Rating: Unrated I placed the raspberries in the form of the Canadian Flag for a party. As it was the first time I tried this recipe, all the guests (~20) were my guinea pigs - to a person they said definitely worth making again. Now I've just tried it using blueberries. Neighbours will be guinea pigs this time.

Rating: Unrated I made this for a Mother's Day tea, and everyone raved about it. It was amazing! I made a wide array of exquisite treats, but this was by far everyone's favorite! I will definitely make this again soon!

Rating: Unrated Do you think this would be good between cake layers, as a filling?


Rating: Unrated First of all, this mousse is FANTASTIC and you will love it. Secondly, it takes way more than 20 minutes prep time, so don't think that you are going to get it done right before you go to bed. The raspberry mixture takes more than 20 minutes to cool to room temperature AND, unless I misunderstood the directions, you will never get the puree separated from the seeds by using a fine mesh sieve. Pour the puree in a food mill and remove the seeds that way or you will find the process impossible.