Frank's Recipes! Double Berry Mousse

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Double Berry Mousse

1 pkg frozen whole raspberries in light syrup, thawed
1 pkg frozen sliced strawberries in light syrup, thawed
1/4 cup lemon juice
1/4 cup orange juice
2 envelopes unflavored gelatin
1 cup real whipping cream
2 tablespoon granulated sugar
1/2 tsp. almond or vanilla extract
Additional whipping cream and sprigs of fresh mint, optional

Process berries and their juices in a food processor or blender until smooth; transfer to a large bowl and set aside. Pour the lemon juice and orange juice into a small saucepan.

Sprinkle gelatin over top. Let stand 5 minutes until softened. Heat over low heat, stirring until gelatin completely dissolves. Stir into berry mixture. Refrigerate for 1 to 1-1/2 hours or until partially set, stirring occasionally.

Beat whipping cream with sugar and almond extract until soft peaks form. Fold into partially set fruit mixture. Spoon into parfait glasses or a bowl. Refrigerate for 1 to 1-1/2 hours or until set. Before serving, garnish with additional whipping cream and fresh mint.