Raspberry Mousse - cooking recipe

Ingredients

1 tsp. unflavored gelatin, softened in 1 Tbsp. raspberry juice or flavored soda
1 c. sieved fresh raspberries
2 c. heaviest whipping cream, whipped stiff
1/2 c. sifted confectioners sugar
1/4 tsp. salt
1/2 c. butter
1 1/2 c. sugar
2 oz. (1/4 c.) red coloring
1 c. buttermilk
2 1/4 c. cake flour
1 Tbsp. vinegar
1 tsp. vanilla
2 tsp. cocoa
2 eggs
1 tsp. salt
1 tsp. soda

Preparation

Cream butter, sugar and eggs.
Make paste of coloring and cocoa.
Add to first mixture.
Add buttermilk alternately with flour and salt.
Add vanilla.
In separate bowl, add vinegar and soda.
Blend with rubber spatula into rest of mixture.
Pour into 2 (8-inch) greased and floured cake pans.
Bake 25 to 30 minutes at 350\u00b0.
Cool in refrigerator.