Ingredients
| 1 tbsp | (7 g) | unflavoured gelatin |
| 1/4 cup | (60 ml) | cool water |
| 2 cups | (500 ml) | 35% cream |
| 1 cup | (250 ml) | milk |
| 1/2 tsp | (2 ml) | vanilla extract |
| 1/3 cup | (75 ml) | sugar |
| 1 1/2 cups | (375 ml) | fresh raspberries |
Directions
- In a bowl, sprinkle gelatin over cool water; let stand for 5 min to soften.
- In a saucepan, combine cream, milk, 1/4 cup (60 mL) of the sugar and vanilla extract. Bring to a simmer over medium heat, stirring often. Pour over gelatin mixture and stir well until gelatin is dissolved.
- Pour into 6 to 8 jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for 2 to 3 hrs or until set, or for up to 2 days.
- When ready to serve, in a bowl, using a potato masher or a fork, mash raspberries and remaining sugar together and spoon on top of cream in dishes.
Tips
- Tip for Kids: Make mini desserts using liqueur glasses or fun-coloured small dishes. Sprinkle some mini chocolate chips on top of the raspberries.
- Scrape the seeds of 1/4 vanilla bean and into cream mixture and add pod instead of extract. Heat as directed and discard pod before mixing with gelatin. Using a mini chopper, process the sugar for the topping with a pinch of dried lavender flowers, then mash with strawberries.