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.
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
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.