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Raspberries
Raspberries Bavarian
Author:
Les Cultures de chez nous
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Preparation
10
Baking
5
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 package of gelatin, neutral
125 ml (1/2 cup) of sugar
15 oz (1½ cup) of frozen drained raspberries
310 ml (1¼ cup) of raspberry liquid (if needed, add water to get a total of 1¼ cup)
15 ml (1 tablespoon) of lemon juice
2 egg whites
250 ml (1 cup) of cooking cream
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Raspberries Bavarian
From
Sep 22
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Jan 01
Preparation
Take the gelatin in 60 ml (1/4 cup) of cold water.
Heat up raspberries juice, lemon juice and sugar to a boil.
Remove from fire and add gelatin.
Set all in the refrigerator till its texture looks like on an egg white un-scrambled.
Scramble egg whites into snow. (set aside in the refrigerator)
Scramble cream until firm. (set aside in the refrigerator)
In a good looking service bowl of glass, gently mix (fold with a spatula) egg whites, whipped cream and raspberries mixture. The mix should not be uniformly pink. There should be red and white in it.
Only lastly, gently add raspberries. It is possible to add whole fresh or frozen raspberries over for topping.
Set all in the refrigerator for at least 2 to 3 hours before serving. Serve with "cat tongue" cookies.
Chef's notes
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