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Raspberry Cream

Light and airy – this can be served at any occasion.  raspberry cream

Dissolve in water over low heat:
  • 1 cup sugar
  • 2 ¼ cup water
  • 2 envelopes gelatin   
Remove from heat. 
Stir in until smooth:
  • 1 ½ cups plain full fat yogurt (10% or higher)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
Chill the mixture until slightly thickened. 

Fold in:

  • 1 ½ cups whipping cream, whipped 

Pour into a greased 6 cup ring mould, or individual dessert dishes. 

Chill until set.

 

TOPPING

Mix together in a saucepan:

  • ½ cup water
  • ¼ cup sugar
  • ½ tablespoon cornstarch (or more)
  • ¼ teaspoon almond extract (or to taste)

Bring to a boil and simmer 5 minutes. Remove from heat. Cool to room temperature. Mix in desired amount of fresh or frozen raspberries. Refrigerate until well chilled.

 

To serve: Turn moulded cream onto a serving plate. Put the raspberry topping in a small bowl in the center of the mould. Garnish outside with fresh raspberries and mint leaves. 

 

Notes: 

  • Both the cream and topping can be made a day or two ahead of time. Remove mould and add the topping when ready to serve. 
  • Any fresh berries such as blueberries or Saskatoon berries can be substituted for the raspberries. Add these to the sauce during the simmer period as they will need to cook a bit longer to soften.

 

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