Raspberry Whip with Raspberry Creme


August 13, 2015

Light, faubulous treat


Raspberry Whip:

1 tbsp. Knox gelatin

1/4 cup gingerale

1/4 cup boiling water

3/4 cup sugar

1-1/2 tsp. grated lemon rind

2 tbsp. lemon juice

4 egg whites (save 2 yolks)

1 cup crushed raspberries

Raspberry Creme

1/4 cup butter

1 cup sugar

2 whole eggs

2 egg yolks

1 cup milk

1 tsp. vanilla

1 cup crushed raspberries


1Sprinkle gelatin on gingerale and allow to soften 3-5 minutes.

2Add boiling water. Stir until dissolved.

3Add lemon rind, juice, and berries.

4Chill until mixture begins to thicken.

5Mix on low speed until frothy.

6In another bowl beat the 4 whites and 3/4 cup sugar until stiff.

7 Raspberry Whip:

8Add the whites to the gelatin mixture and continue to whip until it holds its form. Choose your best molding method (wet, Tupperware, etc.).

9Chill at least 4 hours. Unmold and serve with creme.

10Raspberry Creme:

11Cream butter and sugar until light and fluffy.

12Beat in eggs one at a time, then yolks. slowly stir in milk and vanilla.

13Now heat it over boiling water until it is a thin custard.

14Add berries. Cool it.

15Serve over Raspberry Whip. Of course, the Whip can be a separate light dessert on its own and the Creme can go over practically anything.

Sandhill Berries farm in western Pennsylvania, which grows many different kinds of raspberries and other fruit. This recipe is on their website, www.sandhillberries.com