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Making the creme fraiche is easy, then the gelatin turns it into mousse. Use this with our Passion Fruit Icebox Cake.

Martha Stewart Living, February 1997

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Yield:
Makes 4 1/2 cups
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Ingredients

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Directions

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  • Combine creme fraiche and sugar in electric mixer, and whip to stiff peaks. Don't overwhip or cream will separate.

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  • 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.

Cook's Notes

To make creme fraiche, combine 1 cup whipping cream with 2 tablespoons buttermilk. Cover and let stand at room temperature overnight or until thick.

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