Rum Raspberry Mousse - cooking recipe

Ingredients

raspberry gelatin
1 1/2 tsp. rum extract
1/2 c. sugar
1 c. heavy cream (very cold)
2 tsp. vanilla

Preparation

Sprinkle 2 teaspoons raspberry gelatin powder over 1 tablespoon cold water in a cup.
Stir and let stand one minute to soften.
Add 2 tablespoons boiling water and the rum extract.
Stir until dissolved.
Beat the sugar, heavy cream (very cold) and 2 teaspoons vanilla extract in refrigerated mixing bowl.
Mix at medium speed until stiff peaks form.
Add gelatin mixture and beat until blended.
Mold, chill, garnish, serve and eat.
Enjoy.