Raspberries Bavarian
10
5
8
No
Ingredients
- 1 package of gelatin, neutral
- 125 ml (1/2 cup) of sugar
- 15 oz (1 1/2 cup) of frozen drained raspberries
- 310 ml (1 1/4 cup) of raspberry liquid (if needed, add water to get a total of 1 1/4 cup)
- 15 ml (1 tablespoon) of lemon juice
- 2 egg whites
- 250 ml (1 cup) of cooking cream
Preparation
Side-by-side mode
- Take the gelatin in 60 ml (1/4 cup) of cold water.
- Heat up raspberries juice, lemon juice and sugar to a boil.
- Remove from fire and add gelatin.
- Set all in the refrigerator till its texture looks like on an egg white un-scrambled.
- Scramble egg whites into snow. (set aside in the refrigerator)
- Scramble cream until firm. (set aside in the refrigerator)
- In a good looking service bowl of glass, gently mix (fold with a spatula) egg whites, whipped cream and raspberries mixture. The mix should not be uniformly pink. There should be red and white in it.
- Only lastly, gently add raspberries. It is possible to add whole fresh or frozen raspberries over for topping.
- Set all in the refrigerator for at least 2 to 3 hours before serving. Serve with "cat tongue" cookies.
Did you know that...
Fresh raspberries can be kept for 2 to 3 days in the refrigerator.
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