WILDNESS ON THE THANKSGIVING TABLE WITH CRANBERRY BLACKBERRY RASPBERRY RELISHRead More
Fruit Mousse Pies are wonderful to serve during the holiday season. Very refreshing and perky, they balance the richness of a typical Thanksgiving meal. The recipe I share with you below comes from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook.
Can you tell the difference between a blackberry and a black raspberry (see our images below)? Both are tasty and edible, so no toxic worries, yet it is still fun to know which plant you are harvesting/eating.
Here I am holding the Raspberry Mousse Pie after it has set in the refrigerator for a few hours. Now it's ready for slicing. This version has elderberries which I froze in September and sprinkled on top. The crust is a raw pressed crust made from hazelnuts and dried apricots.
Sweet offerings: Raspberry Mousse Pie sprinkled with elderberries, homemade maple-sweetened whipped cream (from organically fed, grazed cows), house-made bittersweet organic chocolate covered black sour Morello cherries (whiskey infused), and American persimmons just picked from our tree = the dessert menu from this past Friday's dinner.