Frozen raspberry mousse

I have been having a lot of fun with desserts lately. This was in the July 2008 Bon Appetit. I made a couple modifications, decreasing the sugar quite a bit and using frozen instead of fresh raspberries. I can get frozen ones for $2.79 a pound, while fresh are $3.99 per 4.4 oz. This mousse is good. We ate the first cup right after mixing it up, and it's just as good thawed as it is frozen. I stand by the decrease in sugar, and I might even decrease the cream next time too (or, equivalently, increase the raspberries). It is very rich. Kirschwasser, a clear cherry brandy, really makes a difference. I was dubious because 1 tbsp is so little, but I could tell it really made the flavors pop. That said, if you don't have any, just add a little orange or lemon juice or water to make it blend more easily. I'm sure it will still be delicious.

Frozen raspberry mousse (adapted from Bon Appetit)
2 1/2 cups frozen raspberries, mostly thawed
1 cup powdered sugar
1 tbsp kirschwasser
1 1/2 cups heavy whipping cream
1/3 cup sour cream

Place raspberries, sugar, and kirschwasser in a blender and blend until very smooth. In a large bowl, whip heavy cream with an electric mixer until it holds stiff peaks. Add sour cream and beat just to combine. Gently fold in raspberry puree. Don't worry if you don't get it all the way blended. The little white ribbons are pretty. Eat some now if you want. Pour the rest into parfait glasses (I used a combination of wineglasses and teacups) and freeze. I used 6 glasses and put a hearty 6-oz helping in each glass. Let it thaw in the fridge for a couple hours or on the counter for 20-30 minutes before eating.

Jon demonstrates the proper way to clean the mixing bowl: