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By Craig Claiborne
Soften the gelatin in the cold water. Stir the hot water, sugar, juice and salt into the gelatin until gelatin melts. Chill until mixture begins to thicken.
Combine whipped sweet cream and sour cream and fold into the gelatin. Gently fold in fruits. Turn into an oiled one-and-one-half-quart mold. Chill until firm.
Unmold the mousse onto a serving plate. Garnish with clusters of green grapes.
© 1966 Craig Claiborne estate. All rights reserved.