Recipe

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• 3 cups fresh raspberries, divided (about 16 oz)
• 1 1/2 cups powdered sugar
• 1 tbsp kirsch (clear cherry brandy)
• 1 1/2 cups chilled heavy whipping cream
• 1/2 cup sour cream
• 6 mint sprigs (for garnish )

• 1 Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
• 2 Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend.
• 3 Fold whipped cream mixture into raspberry puree just until incorporated.
• 4 Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs and serve.