Creme Fraiche Mousse
Making the creme fraiche is easy, then the gelatin turns it into mousse. Use this with our Passion Fruit Icebox Cake.
- Yield: Makes 4 1/2 cups
Source: Martha Stewart Living, February 1997
- 3 cups creme fraiche
- 1/2 cup confectioners sugar
- 2 teaspoons unflavored gelatin
Combine creme fraiche and sugar in electric mixer, and whip to stiff peaks. Don't overwhip or cream will separate.
Pour 2 tablespoons cold water into small bowl; sprinkle with gelatin. Let stand about 5 minutes. Place bowl over a small saucepan of simmering water; stir constantly until gelatin is dissolved and warm to the touch.
Slowly pour gelatin into creme fraiche; whisk. Cover with plastic, refrigerate.