Raspberry Whip with Raspberry Creme

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August 13, 2015

Light, faubulous treat


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Ingredients

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

Directions

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.

Source:
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


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