Light, faubulous treat
Sprinkle gelatin on gingerale and allow to soften 3-5 minutes.
Add boiling water. Stir until dissolved.
Add lemon rind, juice, and berries.
Chill until mixture begins to thicken.
Mix on low speed until frothy.
In another bowl beat the 4 whites and 3/4 cup sugar until stiff.
Raspberry Whip:
Add the whites to the gelatin mixture and continue to whip until it holds its form. Choose your best molding method (wet, Tupperware, etc.).
Chill at least 4 hours. Unmold and serve with creme.
Raspberry Creme:
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then yolks. slowly stir in milk and vanilla.
Now heat it over boiling water until it is a thin custard.
Add berries. Cool it.
Serve 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
Ingredients
Directions
Sprinkle gelatin on gingerale and allow to soften 3-5 minutes.
Add boiling water. Stir until dissolved.
Add lemon rind, juice, and berries.
Chill until mixture begins to thicken.
Mix on low speed until frothy.
In another bowl beat the 4 whites and 3/4 cup sugar until stiff.
Raspberry Whip:
Add the whites to the gelatin mixture and continue to whip until it holds its form. Choose your best molding method (wet, Tupperware, etc.).
Chill at least 4 hours. Unmold and serve with creme.
Raspberry Creme:
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then yolks. slowly stir in milk and vanilla.
Now heat it over boiling water until it is a thin custard.
Add berries. Cool it.
Serve over Raspberry Whip. Of course, the Whip can be a separate light dessert on its own and the Creme can go over practically anything.
