Raspberry Crème

Ingredients

• 2 pkg 10-ounce each frozen raspberries, thawed
• 2 envelope unflavored gelatin
• 1 tsp lemon juice
• ⅛ tsp salt
• ¾ cup divided; to taste sugar
• 4 egg whites, at room temperature
• 2 cup heavy or whipping cream
• fresh raspberries, for garnish

Method

1. About 4 hours before serving or early in the day: In a covered blender container at low speed, blend the raspberries until smooth; strain through a sieve into a medium saucepan; discard the seeds. Sprinkle the gelatin evenly over the pureed raspberries; cook over low heat, stirring constantly, until the gelatin is completely dissolved. Remove from the heat; stir in the lemon juice, salt and 1/4 cup sugar. Refrigerate 15 to 20 minutes, stirring often, until the mixture mounds slightly when dropped from a spoon.
2. In a large bowl with a mixer at high speed, beat the egg whites until soft peaks form. Gradually sprinkle in the remaining sugar, beating until stiff peaks form. Fold the raspberry mixture into the beaten egg whites.
3. In another bowl, beat the cream until stiff. Fold the whipped cream into the raspberry-egg white mixture. Spoon into a serving bowl or individual dishes and chill until set. Garnish with fresh raspberries.

Notes

Pictured on page 149 of the source magazine. The final assembly steps were reconstructed from a standard chilled-mousse method.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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