Description
A light and airy dessert featuring fresh raspberry purée folded into softly whipped cream, set with gelatin for a silky finish.
Ingredients
- 18 oz (about 510 g) fresh raspberries
- 7 tbsp confectioners’ sugar (adjust for sweetness)
- 4 tbsp orange juice
- 1 (0.25 oz) packet unflavored gelatin
- 1¾ cups heavy cream
- 2 tbsp vanilla sugar
- 1 dash lemon juice
Instructions
- Reserve a few raspberries for garnish. In a bowl, combine remaining raspberries with confectioners’ sugar; let sit 30 minutes, then press through a sieve to remove seeds.
- In a small saucepan, pour in orange juice and sprinkle gelatin on top; let stand 1 minute, then warm gently until gelatin dissolves (~3 min). Remove from heat and let cool slightly.
- Stir gelatin mixture into raspberry purée.
- In a chilled bowl, beat heavy cream with vanilla sugar until soft peaks form. Gently fold whipped cream into raspberry mixture. Add lemon juice and extra confectioners’ sugar if desired.
- Cover and refrigerate for at least 2 hours, until set. Garnish with reserved raspberries before serving.
Notes
- For seedless texture, ensure thorough straining of purée.
- Can prepare ahead; stores 2 days in fridge.
- For egg‑free version, omit eggs (recipe is already egg‑free).