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Strawberry Creams with Raspberry Jelly

Strawberry Cream:  Place the thawed strawberries, sugar, and buttermilk in your food processor and process until very smooth. (Taste and add more sugar, if necessary.) Transfer this mixture to a medium sized saucepan and bring just to a boil, stirring constantly.

Meanwhile, sprinkle the gelatin over 1/2 cup (120 ml) of cold water.  Let this mixture sit for 5 - 10 minutes.  Then stir the softened gelatin into the heated strawberry cream and continue stirring until the gelatin particles have completely dissolved.  Let the cream cool slightly and then pour into 6 - 8 wine glasses, custard cups, or ramekins.  (Make sure to leave enough space in each glass for about 1/4 cup (60 ml) of raspberry jelly.)   Place in the refrigerator and chill until the cream has set, between 2 to 4 hours.  Then make the raspberry jelly.

Raspberry Jelly:  Place the frozen raspberries and sugar in a heatproof bowl over a saucepan of simmering water.  Cover the bowl with a piece of aluminum foil and heat the berries, stirring occasionally, for about 30 - 40 minutes, or until the berries are soft and have released their juices. Then, remove the berries from the heat and press them through a fine meshed strainer suspended over a large measuring cup.  All that should be left in the strainer is raspberry seeds.  You will need 1 1/4 cups (300 ml) of raspberry juice so add water, if necessary.

Meanwhile, in a small bowl soften the gelatin in 1/4 cup (60 ml) of cold water.  Let this mixture sit for 5 - 10 minutes.  Meanwhile heat the raspberry juice until hot, stirring constantly.  Stir the softened gelatin into the heated raspberry juice until the gelatin particles have completely dissolved.  Return the mixture to the heat, if necessary.  Let the raspberry jelly cool slightly and then pour over the chilled strawberry cream.  Refrigerate for about 2 - 4 hours or until set.  Serve with a dollop of softly whipped cream.

Makes 6 - 8 individual servings.

Strawberry Cream:

21 ounces (600 grams) frozen unsweetened strawberries, thawed

1/3 - 1/2 cup (65 - 100 grams) granulated white sugar

1 1/3 cups (320 ml) buttermilk

2 packages (1/2 ounce) (14 grams) unflavored gelatin

1/2 cup (120 ml) cold water

Raspberry Jelly:

1 - 12 ounce (340 grams) bag of frozen, unsweetened raspberries

1/3 cup plus 1 tablespoon (80 grams) granulated white sugar

1 1/2 teaspoons unflavored powdered gelatin

1/4 cup (60 ml) cold water