Yields:
6 Servings
Difficulty: Difficult
Prep Time: 25 Mins
Cook Time:
1 Hr 20 Mins
Total Time:
1 Hr 45 Mins
This recipe can be a little tricky because you have to let the gelatin set enough to where you can layer it, but make sure that it hasn’t set too much as well. If you’re not quite sure how to go about that you can test a little in a small dish til your happy with it. This one is definitely worth the hassle though! This is nice and creamy with the perfect amount of raspberry and lemon flavors.
Ingredients
Adjust Servings
-
Raspberry Gelatin
- Fanfare
- Whipped Cream
Instructions
-
Raspberry Gelatin
- In a food processor, puree 6 oz of the raspberries and the lemon juice until smooth. Transfer to a small bowl and add the warm water and honey. Whisk until fully combined.
- Transfer 1/2c of the mixture to a small bowl and set aside. Add the rest of the mixture to a small saucepan and bring to a boil.
- Sprinkle gelatin over the 1/2c you set aside. Let sit for 5 minutes.
- Once the puree has come to a boil remove from heat. Add the gelatin mixture and stir until fully dissolved. Allow to cool slightly.
- Strain through a fine mesh sieve to remove the seeds. Chill until the slightly thickened. Fanfare
- In a medium bowl, combine the sweetened condensed milk, lemon juice, rind and the egg yolk. Over a double broiler, cook the mixture until it has thickened. Let cool until about room temperature and the mixture has thickened.
- In a stand mixer using the whisk attachment, beat the egg white until it is foamy like a cappuccino. On low add the sugar. Raise speed to medium and beat until soft peaks form.
- Gently fold the merengue into the lemon/milk mixture.
- Alternately layer the raspberry gelatin and the lemon/milk mixture into ramekins. Between each layer, chill for 1 hour to let the layer set up. Whipped cream
- Combine all ingredients in a stand mixer with the whisk attachment. On medium, whisk until medium peaks form.
- Pipe whipped cream onto the top of the raspberry fanfare. Top with extra raspberries before serving.