RASPBERRY FILLING

Enough for 20 to 24 biscuit cups

Ingredients:

2 dry pints fresh raspberries or fruit of your choice, washed, hulled, and well dried

4 tablespoons superfine sugar

1 teaspoon lemon juice

2 tablespoons cold water

1 1/2 teaspoons unflavored gelatin

1 cup (1/2 pint) heavy cream, well chilled

1/3 cup strained confectioner’s sugar

1 teaspoon vanilla extract

1 1/2 tablespoons Framboise or Chambord (opt.)

Procedure:

Put 24 raspberries aside.  Place remaining berries in a bowl.  Sprinkle with superfine sugar and lemon juice.  Cover bowl and let stand at room temperature for 1/2 hour.

Place berries in the basket of a food processor fitted with the steel blade.  Puree, and then pass through a very fine strainer.

Place gelatin in a small heatproof bowl.  Sprinkle gelatin over the top.  Let stand 5 minutes.  Place bowl in a pan filled with a small amount of hot water and heat until gelatin is completely dissolved.  Cool to tepid.

In a chilled bowl with chilled beaters, whip cream.  As it starts to thicken, add the confectioners sugar, the tepid gelatin, vanilla, and liqueur.  Whip to firm peaks.  Fold in raspberry puree.  Chill for 2 hours before using.

Copyright @ 1992 by Carole Walter, CCP

   Copyright 2008

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