You are currently browsing the tag archive for the ‘potted cream’ tag.
The weather has been fabulously hot here. I can hardly even remember what rain is like. Every day this month we’ve had clear blue skies and high temperatures. While it has been wonderful to have such sunny skies, the heat has certainly taken its toll on us and I have been avoiding the oven like the plague.
On the weekend we celebrated my Mom’s 58th birthday. We were a bit late in celebrating so we decided to do it up right with a big meal with many courses. We made a lot of things, but I could not bring myself to bake a cake on such a hot day. We opted instead for dessert which showcased the fresh fruit in season right now – red raspberries!
The raspberries were sauced in their own puree and sat atop a soft pillow of jelly vanilla cream. It was my first stab at working with gelatine and I was pretty pleased with the results.
I got the recipe from a Food & Drink magazine that my Mom had lent me a little while ago. Although I was nervous to use the gelatine for the first time, it came together very quickly and only needed a few ingredients. I think it will definitely become part of the summer dessert repertoire.
I hope to share at least one more recipe from the birthday dinner so stay tuned!
Raspberries & Potted Cream
(note: 1 Tbsp of gelatine was one envelope in the KNORR package. While the package said to use with 2 cups of liquid, I followed the Food & Drink recipe, which had 3 cups and it set just fine.)
- 1 Tbsp of gelatine
- 1/4 cup cool water
- 2 cups whipping cream
- 1 cup whole milk
- 1/2 tsp of pure vanilla extract or about half of a large vanilla bean
- 3 Tbsp. of sugar
- 1 1/2 cups of raspberries (the fresher the better!)
- 2 Tbsp. sugar
- 1 Tbsp. water