Here is a special flavored cream filling that can be used on cakes or served as is after it has been chilled * In a large sauce pan – place a 10 oz package of raspberries * Stir in 1/4 cup of sugar and 1/2 tsp lemon zest into the pan * Let the berries release their juices – it usually takes about 15 minutes * Now mash the berries with the back of a fork until they are pulp like * Thicken the raspberry pulp and juice with heat at medium high and stirring until juice thickens (1 – 2 minutes) * Pour the mash into a sieve with a bowl underneath and run hand over the mashed raspberries to force most of the liquid into bowl * Discard solids and let the juices cool * Using a bowl and whisk – whip 1 cup of heavy cream and 1 Tbsp of sugar until peaks begin to form * Add 1 tsp of almond extract to the top of the peaks and whisk just a slight bit more * Fold berry-juice and small solids into the cream * Cover and chill for 1 hour * Scoop into small bowls and enjoy 6 one half cup servings/or fill layers in a chocolate cake * This recipe can be varied by placing 1/4 of the berries on the side and adding them back when the juice is folded back into the cream * This creates a cream with some whole fruit to bite into
Raspberry Cream Sieve
25 Friday Aug 2017
Posted Recipes
in