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Raspberry Cream

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Source: Dessert - The Grand Finale

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Active Time:  20 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

1 (1/2 oz) envelope unflavored gelatin

1 cup warm water

3 cups fresh or frozen raspberries

1/2 cup sugar

2 1/2 cups heavy cream

raspberries, extra, for decorating

DIRECTIONS

Dissolve the gelatin in the warm water. Set aside 1/2 cup of the raspberries.

Combine the remaining raspberries and the sugar in a medium saucepan and cook over low heat until the sugar dissolves. Remove from the heat and let cool for 5 minutes.

Place the raspberry mixture in a food processor or blender and puree until smooth.

Strain through a fine sieve into a bowl and stir in the gelatin.

Divide the reserved raspberries between six 1-cup pudding molds. Pour 2 tablespoons of the raspberry puree into each mold and refrigerate for 30 minutes.

Whip the cream until soft peaks form and fold in the remaining raspberry puree.

Pour the mixture over the raspberry gelatin (jelly) and cover with plastic wrap.

Refrigerate for 30 minutes, or until the cream feels firm to the touch.

Remove the plastic wrap and unmold onto plates and decorate with the extra raspberries.

Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

470

Fat. Total:

37g

Fiber:

Carbohydrates, Total:

32g

Sodium:

42mg

% Cal. from Fat:

71%

Cholesterol:

136mg

Protein:

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