Two Tone Lemonade Mousse

  This recipe for Two Tone Lemonade Mousse was a fun recipe to make. It does need to chill and is time consuming,but you can do other things while the chilling is going on  and it looks elegant in tall glasses. A little food coloring will give you the different tones. I did put a few blueberries and a lemon peel curl on for garnishes. The lemon curl doesn’t show up as well in the photo, and they certainly aren’t necessary. This is another light tart dessert and would be lovely for a summer outdoor meal.
Two Tone Lemonade Mousse
Prep 25 minutes
Chill 1 ¼ hours plus 2 hours
 1 envelope unflavored gelatin
1/3 cup sugar
1 cup water
⅔ cup frozen lemonade  concentrate, thawed
4 drops red food coloring
1 cup whipping cream
½ cup fresh blueberries (opt.)
Lemon peel curls (opt.)
  In a small saucepan stir together gelatin and sugar; add ⅔ cup of the water. Cook and stir over medium heat until dissolved. Remove from heat. Stir in remaining water and lemonade concentrate. Divide the mixture in half, transferring each to a medium bowl. Stir red food coloring into one of the bowls. Cover and chill in the refrigerator for 1 ¼ to 1 ½ hours or until mixtures mound.
  In a chilled bowl beat whipping cream until soft peaks form; set aside. 
Wash the beaters. Beat the plain lemonade mixture with electric mixer on medium speed about 30 seconds or until light and foamy. Beat the pink mixture the same way. Fold half of the whipped cream into each lemonade mixture. Carefully layer plain mixture and pink  mixture into 4 to 6 serving glasses or dessert dishes, dividing evenly.
Cover and chill at least 2 hours before serving. It kept well and could easily be made ahead.

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