posted by Sue Freeman 05-22-98 3:35 PM
1 cup buttermilk
3/4 cup sugar
2 cups heavy cream
2 Tbls lemon juice
2 Tbls fruit schnapps
1 package unflavored gelatin
4 cups fresh raspberries
Confectioners sugar for dusting
Mint leaves for garnish
Whisk buttermilk with half the sugar and half the cream until light and fluffy. Stir in lemon juice and schnapps. Stir unflavored geletin into the buttermilk mixture and put into the refgerator for about 30 minutes until thick (you should be able to run a fork over it and it holds it's trail).
Wash the raspberries, mix with rest of sugar and leave to weep and make it's own juice. When juice is made from berries, place the berries into a strainer, reserving juice.
Whip remaining cream until stiff and fold into buttermilk mixture. Divide that mixture into half and mix one half with berry juice.
Divide the colored half among the dessert plates. Place some raspberries scattered on top and spoon on the white cream and top off with rest of berries. Put in refrigerator until completely set.
Just before serving dust with confectioners sugar.
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